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Raw Spiced Tarts

Enjoy a healthier, superfood take on the classic Fruit Mince Pie this festive season. Spicy fruit on top of cashew caramel, all held together in a little cup of sweet buckwheat heaven. Yum! Recipe care of Meaghan Tarrant and Loving Earth.


1 cup of Caramelised Buckinis
10 dates, pitted
½ a cup of Raw Cashews
½ cup of Inca Berries
½ cup of White Mulberries
1 tsp each of ginger, cinnamon, Vanilla
1 star anise
1 cup of Walnuts
50g of Mylk Chocolate (optional)


  • Line or grease a muffin tin and set aside
  • In a food processor or high speed blender blend 5 of your dates and the caramelised buckinis until sticky
  • Place a tablespoon into the muffin moulds an press to form a mini tart shape, let set in the fridge or freezer
  • Blend the remaining dates and cashews in a food processor until smooth
  • Place a teaspoon of this into the tarts cases and smooth out to the edges
  • Place the mulberries and inca berries into a bowl and top with your spices. Cover with boiling water and let sit for about 15 minutes to plump up, drain
  • Arrange the dried fruits and nuts on top of the caramel and drizzle with some melted raw chocolate if desired!