Healthy Raspberry Date Tarts

Oct 13

Written By Brooke Stewart

RASPBERRY CHIA SEED JAM INGREDIENTS:

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3 cups rasberries
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3 tablespoons chia seeds
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2.5 tablespoons maple syrup 
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1 dollup of honey
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1/2 teaspoon Cinnamon
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FRESHLY PICKED BERRIES FROM WEST UNION GARDEN OUTSIDE OF PORTLAND, OR

JAM INSTRUCTIONS:

Combine everything together and cook in a pan on medium heat for a few minutes until they soften and break down. Press with the back of a spoon and stir. Remove from the stove and add the rest of the ingredients. pour into a jar. Leave to cool, cover with a lid and keep in the fridge.

NO BAKE DATE COCOA CRUST

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1-1/2 cups almond flour
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1/4 cup cacao powder
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1 TABLESPOON MOON JUICE COSMIC COCOA
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1/4 teaspoon Himalayan sea salt
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1/4 cup refined coconut oil, melted 
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4 Medjool dates, pitted and minced
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2 Tablespoons maple syrup
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CRUST INSTRUCTIONS:

Stir the dry ingredients together and then mix in the remaining. Roll into small balls and press into mini cupcake holders. Let cool in the fridge for 30 min to hold shape.

FINAL TOUCHES:

FILL EACH CUP WITH 1 SPOONFUL OF YOUR JAM. ADD A RASPBERRY ON TOP + SPRINKLE CINNAMON.

Photography: Mt Rainier