Natalie’s Raspberry Tartlets in Mason Jar Lids

raspberry tartIngredients

For the crust:

  • 1 cup almonds
  • 1 cup dates, pitted

For the raspberry filling:

  • 1 cup unsalted cashews
  • 2 tbsp. lemon juice
  • 1/4 cup honey
  • 1 cup fresh raspberries
  • 1/2 tsp vanilla extract
  • a pinch of salt
  • a few raspberries to decorate


  • Pour the cashews into a bowl, cover with water and let them soak for at least 2 hours.
  • In a food processor, combine the almonds and dates and process until the mixture is smooth enough to stay together when you press it between your fingers.
  • Press the mixture into the bottom and sides of 8 Mason jar lids to make small crusts.
  • Place all the filling ingredients in a bender and blend until smooth. Divide the mixture evenly among the crusts.
  • Refrigerate for 2 hours to set.
  • Decorated with fresh raspberries and serve.

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