Cardamom Rosewater Tarts (gluten, dairy/casein, soy, egg, grain free)

i'm actually still experimenting with this recipe, but it tasted so good this way that i thought i would go ahead and post it!  cardamom and rosewater are very common flavors in persian desserts and ones i'm familiar with, but they aren't traditionally used in desserts like this one so i was excited to give it a try. the cashews are nice and creamy and go well with the simple but aromatic flavors of the dessert.

for a crust feel free to play around with it or use your own favorite raw or baked crust. the first time i made it i soaked my nuts overnight, rinsed them and drained them.  the second time i made it i just used plain raw nuts (see below-option 1 and 2). if you dry them out or don't soak them the crust will be different in terms of texture but still really good either way.

Cardamom and Rosewater Tarts

Crust

1 cup raw pecans, soaked, drained and rinsed

6 medjool dates separated (~3/4 cup)

1/2 tsp vanilla

1/2 Tbsp Coconut Oil

Option 1: Using the soaked nuts- Place all ingredients in a blender or food processor and pulse until smooth.  place in a bowl in the refrigerator and chill until cool.

Option 2: Use dry nuts- Place all ingredients in a blender or food processor and pulse until smooth.  Take a few tablespoons and press into Silicone Cupcake Cups (I made 8 with mine) and place on a tray in the refrigerator to chill until firm. Remove gently from cups and fill with cream.

Option 3: I baked a few of my crusts in the Silicone Cupcake Cups and they turned out well. If you don't want them raw, bake (on a tray) at 350 degrees for approximately 15 minutes or until darkened and firm. Cool cups on a cooling rack. When cool, gently remove from cups and fill with cashew cream.  Note- I had tried with the soaked nuts in a regular cupcake tin and  they stuck, so beware!

Filling

1 cup raw cashews, soaked, drained, and rinsed

3 Tbsp Coconut Oil(melted)

3/4 tsp Cardamom Powder

1.5 tspRose Water

3 Tbsp Raw Honey

5 drops Vanilla Creme Liquid Stevia
 (optional)

1/4 tsp vanilla

1/8 cup water

Blend all ingredients until smooth and creamy- make sure no cashew bits are left.  Place in a bowl in the refrigerator and chill.  When the crust is cool, form into mini tarts/bowls and fill with the cashew cream.  Top with crushed pistachios if you like and enjoy with a nice cup of tea.

(makes approximately 8 small tarts)

Enjoy!

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