Apple Squash Tarts

Crust

• 12 dates
• 150g walnuts
• 100g pecans
• a dash of sea salt
• a dash of cinnamon and ginger
• 1/4 cup melted coconut oil

Squash Filling

• 1 cup squash
• 1/2 can coconut milk
• 1/2 cup cashews
• 4 dates
• 1/4 lemon juiced
• 1/2 cup coconut oil melted

Cinnamon Apple Topping

• 2 small apples (peeled and chopped)
• 1/4 lemon juiced
• 1 tsp coconut sugar
• a dash of cinnamon, clove and allspice 

In a food processor, blend everything together until smooth and then press into muffin tins.  You can line them with liners or saran wrap for easier removal later.  Place them in the freezer.

In a high speed blender, blend filling ingredients until smooth and place equal amounts in the tart shells.  There may be a bit left over you can have as a tasty pudding later.  

Place all the topping ingredients in a bowl and mix well.  Then top the tarts and place in the fridge overnight to solidify, or the freezer for an hour or less to speed things up.

Strawberry Milkshake (Vegan)

Strawberry Milkshake (Vegan)

1/4 cup coconut milk

1/2 cup filtered water

1 cup strawberries

3 medjool dates

1/4 tsp almond extract

1/2 tsp raw vanilla bean powder

Blend everything together and garnish with fresh berries.

Vegan Turkish Coffee Pudding

This is a great pick me up treat that's satisfying and just enough sweet.

Vegan Turkish Coffee Pudding

1 1/4 cup Soaked Raw Cashews

1/3 cup Coconut Milk

3 tbsp Water

1/2 tsp Cardamom

1 tbsp Raw Cacao Powder

1 tbsp Instant Coffee

8 Deglet Noor Dates

Blend everything in a high speed blender until smooth.  Place in the fridge first to solidify a bit or eat as is for a nice coffee treat.