Rainbow Trio Tarts

May 14, 2018

It's going to be grey and raining here the next few days so the only color we'll be seeing are these Trio Tarts. With the cabin fever already kicking in, we could probably eat a whole tray of these just lounging around in the rain. Each flavor was so delicious we're still deciding which one our favorite was. Being Floridians key lime always has a place in our heart. Nothing beats the fresh bite of mint on a sweet treat, especially blueberry treats. The fresh tartness of the lemon was so satisfying and up lifting. All of these flavors worked so well with this gluten free crust made of only 4 ingredients. So if you want to brighten up your day too hop on it, because these treats will have you singing in the rain.

 

Sweet

Nutty

Creamy

Minty 

Tart 

 

 Ingredients:

For the crust:

2 cups of almond flour

1/3 cup of agave syrup

1/4 cup of coconut oil (melted)

1/8 tsp of salt

 

For the filling (per flavor):

1/4 cup of soaked cashews

1/4 cup of vegan cream cheese (we used Follow Your Heart)

1/8 cup of coconut oil

1/8 cup of agave

1/4 tsp of superfood powder (green = green matcha, blue = blue matcha, yellow = turmeric)

 

Toppings:

blueberries,

mint

lemon

lime

coconut flakes

or whatever else you desire

 

Directions:

1. Preheat oven to 350ºF. Combine all ingredients for crust into bowl and mix util well combined and slightly sticky. 

2. Press crust dough into form of choice and bake in oven for 10 minutes. Once time is up allow to cool.

3. Combine all ingredients for filling in blender and blend until smooth and fill into cool crusts. 

4. Place in fridge or freezer for at least one hour or over night and enjoy :)

 

 

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