WHOLE BEING HEALING -                        Sylvia May Smith
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Fruit Tarts


This month has been all about the fruit tart. Last month I made the peanut butter cups. Now it is fruit cups. So I started with a date/almond crust with a layer of cashew butter and fruit on top. You blend almonds in the food processor first. Then add the dates and blend to a course mixture. I froze the crust for about one hour. Then added a layer of cashews mixed with raw honey. Then I soaked the fruit in a syrup of raw honey and water and then placed red grapes, kiwi and blueberries on top. I froze the tarts overnight. They did taste awesome! What I was really trying to do was remake a tart I saw in a window in France when I was there this spring. I knew I could make them raw and healthier. So this is where the idea began even though I was just doing it now. Here is the pic in a restaurant in France. I have a few more to go.
Then I made fruit tart 2. This one I used a cashew cream for the filling. I blended soaked and rinsed cashews and then added a banana. I knew it would have an ice cream/whipped cream texture. It was awesome. I used the same almond date crust with raspberries, blueberries, kiwi and banana. I froze it overnight. This version was blissful. 
The 3rd tart is a combination of the peanut butter cup idea only with almond butter. I first made a mixture of coconut oil, cacao powder and raw honey. I poured it into the muffin pan and froze it for about one hour. Then layered a generous layer of almond butter and raw honey blended together. I placed raspberries, blueberries, kiwi and banana on top and froze them. This one ended up being my favorite but I would be very happy with any of them!!! They were all amazing! I hope I've inspired you to make some yourself!!! No reason to eat the ones full of sugar, wheat, eggs when you can eat healthy ones that taste even better!!! Go for it!


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