Tart Shell:
2 cups nuts (I used almonds)
1 cups dates, pitted
1 tbsp cold water
Whipped Cream Filling:
1 cup cashews
1 tbsp. pure vanilla extract
1/4 cup agave syrup (or maple syrup)
1 tbsp water
a few pitted cherries (optional - for a pink cream filling!)
Garnish:
1 cup fresh cherries with stems intact (or 6-12, depending on number of tarts)
fresh mint leaves (we used strawberries/no mint leaves)
Line either a small muffin tin or tartlet tins with plastic wrap and set aside. Grind the nuts and dates together in a food processor, adding water to thicken. Press 1-2 tablespoons worth of the mixture in each of the tart forms to make an even crust. Put the tart forms in the fridge or freezer to harden for at least 30 minutes.
Place cashews in a blender, adding water, sweetener, cherries, and vanilla extract and blend to a smooth consistency. Put aside in a bowl. Remove the tart forms from the freezer, take them carefully out of the tart form and remove the plastic wrap.
Fill each of the tarts with some of the cashew cream and set in the refrigerator to chill and harden. Arrange the cherries on top of each of the tarts. Use a few fresh mint leaves as garnish. Will keep 2 days in the fridge.
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