Ingredients (Makes 4)
For the crust:
- ½ cup raw pecan nuts
- ½ cup cashew nuts
- 6 pitted dates
- 3 tbsp coconut oil
- ½ tsp all spice
- 1 tbsp almond flour
For the filling:
- 250g vegan soft cheese
- 3-4 tbsp Frutteto Italia Apricot spread
- 1/4 tsp vanilla extract
Method
- Place the pecan nuts, cashew nuts, dates, coconut oil, all spice and almond flour into a food processor. Blitz until well combined and the nuts are very fine. You may need to add a little more coconut oil.
- Line the tins with cling film (this will make it easier to lift the tarts out of the tins before serving).
- Spread evenly the nut mixture into the tin by pressing down firmly. Put them in the fridge for at least 30 minutes.
- Meanwhile mix well the soft cheese, Apricot spread and vanilla extract. Once the tarts are firm, pour in the filling mixture and leave to set.
- Decorate as desired.