Preparation

1. For the crust, blend all ingredients until fine enough but with some texture.

2. Brush six 3-inch tartlet pans with coconut oil and spread the pie crust by pressing firmly. Refrigerate while you make the filling.

3. To make the filling, mix all the ingredients together and fill the tartlets. Keeps for 3 days in the fridge.

Photo and recipe courtesy of Deckopedia's Raw Food Food Beginner's Deck.