These easy and delicious tarts are full of nutritional goodness. They're perfect for a fresh lunch or light dinner with a seasonal salad and new potatoes.

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INGREDIENTS

Makes 6

 

Tart base

• 2/3 cups almonds

• 4 tbsp sesame seeds

• 4 tbsp flax seeds, ground

• 4 sunflower seeds, crushed

• 1 small garlic clove, grated (you could add black garlic or smoked if you like)

• 2 tbsp extra virgin olive oil

• 2 tbsp coconut oil

• 2 tbsp freshly squeezed lemon juice

• Pinch sea salt

• Freshly ground black pepper, to taste

• 1 tsp of water

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Pesto

• 1 bunch of flat-leaf parsley leaves

• 1 garlic cloves, coarsely chopped

• 1 tbsp walnuts

• 2-4 tbsp of extra virgin olive oil

• 1 tbsp grated parmesan cheese or nutritional yeast

• 1 medium garlic clove, grated

• Sea salt, to taste

• Freshly ground black pepper, to taste

• 2-3 tbsp lemon juice

• 4 -6 drops of lime essential oil-optional

• Sundried tomato paste

• 1 cup sundried tomatoes

• 2 large medjool dates

• 1 avocado

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Extra lemon juice, if needed

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INSTRUCTIONS

• Add the first set of ingredients to a blender and process until completely mixed.

• Brush your mini tart shapes with a bit of olive oil.

• Divide the base mixture in 2 and then each in 3 equal parts. This will give you 6 equal parts. Press each into a tart shape. Place in fridge/freezer.

• Add all ingredients for the pesto in a food processor and wiz.

• Mix 6-7 tablespoons of pesto with 1 avocado. Season more if needed (lemon juice, sea salt, black pepper).

• Mix the sundried tomatoes and dates in a food processor til it becomes like a paste.

• Place the sundried tomato paste at the bottom on each tart and then scoop the pesto-avocado mixture into the tart shapes and return to fridge.

• Serve cold.

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