Raw Cherry Tarts

 I was lucky enough to go down to the lovely Golden Bay for a fleeting visit last week and on the drive through to Collingwood to see our clients we drove through cherry country. 

Now my love for cherries is pretty intense. Its like an exciting love affair only destined to last for two or three short months. So I usually get  more than my fair  fill, usually at the expense of my poor wallet. 

Anyhoo, so driving through Riwaka I spied a sign for cherries and quicker than you could say "Cherrific" ( had to get in a lame pun) I had a kilo of huge tasty cherries in my hot little hands. 

Aside from being truly a fruit of the gods, cherries have a fair few health benefits- packed full of antioxidants to reduce the risk of degenerative diseases,anthocyanins and bioflavonoids to support healthy blood vessels and to reduce inflammation. Thanks to the anthocyanins and other phytochemicals, cherries are great for reducing the incidence, damage and pain caused by gout. And yes, cherries do contain a bit of melatonin so may help to get your body clock and sleep back in order.   

Now, I did eat most of them but thought I should make some tarts for my mummy and here they are. 

So what do you need? 

Tart bases

400 grams of almond meal 

4 tablespoons of coconut oil

maple syrup, agave, coconut nectar or honey to taste

Filling

300 grams of raw cashews 

two or three handfuls of cherries pitted 

a teaspoon of coconut oil

juice of a lemon 

to serve 

cherries for the topping

coconut dust 

 How do you make it?

Whiz all of the base ingredients in the food processor and then press into individual tart trays or use a muffin tray. They will be pretty easy to get out once refrigerated. 

Then whiz the cashews in the food processor until smooth, add other ingredients until it resembles a cheesecake type consistency. 

Pour into the bases and top with a pitted cherry. Refrigerate for 30-60 minutes

To serve whiz some desiccated coconut in the processor and dust over. 

Yum! Enjoy!