Cherries are in season and they are delicious! But did you know that cherries are a super food that even contains melatonin, an antioxidant that not only helps you sleep, but also helps regulate heart rhythms. They are full of anthocyans, antioxidants that fight cancer and help reduce heart disease. Cherries have anti-inflamitory properties that fight arthritis and also are memory boosters.
For this raw food recipe, I wanted the cherries to be the star so you will notice the filling doesn’t have many ingredients. It tastes like wonderful, fresh, ripe cherries. The tart shells, made with hazelnuts and almonds, compliment the flavor of the cherries. You can also make this raw recipe as a pie or full size tart.
What is your favorite thing to make with cherries? Do you like to just eat them whole or put them in recipes? For another amazing cherry recipe click here: Raw Vegan Cherry Crisp
And if you don’t want purple fingers for the next two days, it pays to invest in a cherry pitter! I like this one:
Norpro Deluxe Cherry Pitter with Suction Base
Cherry Tartlets with Hazelnut Almond Crust
- 1 1/2 cups hazelnuts
- 1 cup almonds
- 3 dates
- 1 tablespoon raw agave nectar
- 1 teaspoon cinnamon
- 1 tablespoon water
1. Place all ingredients in food processor and process until fine.
2. Using a small muffin tin (mine measured 2″ in diameter), place a piece of plastic wrap in the tin (see below), add crust mixture, cover with another piece of plastic wrap and press into shape. You want to make sure you get the crust evenly spread and into the corners to get a good tart shell shape.
3. Remove tart shell from plastic wrap and set on dehydrator screen. Dehydrate for 2-3 hours at 115 degrees. Alternatively, you can let these air dry for 4-5 hours or overnight if it isn’t humid.
- 3 cups pitted and quartered cherries
- 1/4 cup coconut oil, melted
- 4 dates, coarsely chopped
2. Place all remaining ingredients in high-speed blender (I actually used the silver bullet for this as it works well for small batches) and process until smooth.
3. Stir in remaining cherries.
4. Spoon into tart shells. Chill until set.
Use plastic wrap to shape tart shells. Press into the corners to get a good shell formed, pop out and place to dry. I use this pan: Baker’s Secret 116424001 Basics Nonstick 24-Cup Mini Muffin Pan
*Makes 24 mini tarts