First things first, I am pleased to annouce I have finally figured out how to post normal sized photos instead of the teeny, tiny ones on my blog thus far! I spent way too much time and effort on this. So now, a very easy, no-bake dessert recipe!
There is nothing like a cold, fruity dessert when it gets warmer out. This one features a delightful lemon-cashew mousse, a nutty crust, fresh blackberry, and mint.
Pour it into the almond-date crust (also made in the food processor). Let it firm up in the fridge for a couple of hours.
Top with mint and berries, and enjoy!
Lemon Cashew Mini Tarts
1 cup raw cashews
1 lemon (zest and then juice)
1/4 cup water
2 tsp agave nectar
1/2 cup chopped dates
1/2 cup raw almonds
1/2 cup raw sunflower seeds
6 mint leaves
1. Soak cashews in a bowl of water for at least 2 hours. Overnight is preferable.
2. Soak the dates, almonds, and sunflower seeds in a separte bowl of water for the same amount of time. This will be the crust mixture.
3. Drain the crust mixture and pulse in a food processor until crumbly. Add a little water if it becomes too dry to bind together.
4. Divide equally into the bottom of six nonstick-sprayed muffin tin sections. Press down until the top is flat.
5. Wash out the food processor and add the drained cashews, the zest and juice of the lemon, the water, and the agave nectar. Pulse until smooth and mousse-like.
6. Spoon the mousse equally into the muffin tin and place in the fridge for at least two hours to set.
7. Just before serving, press a mint leaf and blackberry into the middle of each tart. Run a knife along the edge of each tart to lift out.
Have you ever seen a baby head of broccoli ? It is one of the most adorable things in the world! Look in the center of the leaves.
Other goodies are growing as well:
My sweet and amazing husband also built a great fence for my garden yesterday! I took this picture beforehand, but you will see it moving forward.