Fruit Rainbow Tarts

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Makes 10 Tarts

Frosting

  • 11 Medjool Dates (pitted)
  • 1/2 Cup Filtered Water
  • 2 Dashes of Cinnamon
  • 1 Pinch of Vanilla
  • 2-3 Tablespoons Carob (or cacao, whatever your preference is)
  1. Place all ingredients in a high speed blender and blend until smooth.
  2. Add frosting into a piping bag and set aside.

Crust

  • 1 Cup Raw Sprouted Pecans
  • 1 1/2 Cups Dried Mulberries
  • 1 Cup Dates
  1. Place all ingredients in a food processor, blend until a dough like mixture is achieved.
  2. In silicone cupcake holders, place in about an inch dough and evenly press down and  all around the sides creating a pocket.  Dipping your fingers in water is very helpful if sticky.
  3. Place into freezer.

Filling

  • 6 Figs (chopped)
  • 6 Strawberries (chopped)
  • 2 Handfuls of blueberries (chopped)
  • 1 Peach (chopped)
  1. Take the crust out of the freezer, add the chopped fruit into the pocket, top with the frosting from the piping bag and sprinkle on some low-fat shredded coconut if desired.   ENJOY!! Xx

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Watermelon Ginger Tonic

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  • 1 1/2 Mini Watermelons (chopped)
  • 2 Thumbs of Ginger
  • 2 Large Handfuls of Mint
  • 1 Lime (peeled)
  • 1 Cucumber (sliced)
  • 7-10 Strawberries (cut in half)
  1. In a large high speed blender, add in the ginger, 1 handful of mint, lime and the chopped watermelon and blend until smooth.  If all the watermelon doesn’t all fit in the blender, that’s okay.  Once you blend what does fit, you can add the rest of the watermelon to the blender.
  2. Pour the juice into a strainer.
  3. In a large picture or in a few jars, add in the remaining mint, cucumber and strawberries.
  4. Pour juice into the pitcher/jar and ENJOY!! Xx

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