Disclaimer: By posting this recipe, I am entering a contest sponsored by the National Honey Board and I am eligible to win prizes associated with the contest. I received a gift card to offset the expense of my ingredients.
Honey has been a part of my life for a long time. My lifelong best friend, who is now a dietitian in the Army, used to raise bees with her dad. I used to stand in awe of her bravery when she put on her beekeeper outfit. The thought of being stung kept me at a very safe distance. Nonetheless, that hard work did produce some very tasty honey!
Honey is nature’s medicine: sweet, golden, and good for you. I use local honey whenever we move to a new location to offset allergies. (We are military and move quite frequently). I also use it for coughs and sore throats. However, my favorite way to use it is in cooking. I kicked alternative sweeteners to the curb 3 years ago and now stick (no pun intended) with natural sweeteners, not only for the health benefits but the taste. It’s good for meats, dressings, desserts, appetizers, side dishes, and more!
Honey adds depth to dishes. It especially brought the flavors together in this recipe. I love cheesecake and wanted to make a raw version for some time now. I came up with this bite size recipe, combining different nuts, seeds, and juices. I wanted you to experience honey on each layer as you bit into it, so it’s in each component of the recipe. I hope you make a “buzz” about these tiny tarts as you entertain your friends and family!
- 1/4 cup shelled pistachios
- 1/4 cup almonds
- 1/4 heaping cup pitted dates
- 1 Tablespoon hemp hearts
- 1 Tablespoon chia seeds, ground in coffee grinder
- 1/2 Tablespoon honey
- Dash of salt if nuts are unsalted
- 16 mini cupcake liners
- 1 heaping cup cashews
- 2 teaspoons coconut oil
- 2 teaspoons honey
- Zest of 1 lemon
- 2 Tablespoons fresh lemon juice
- 2 teaspoons pure vanilla extract
- *may need extra 1 tsp of water if consistency is too dry
- Fresh Strawberries & Blueberries
- 2 Tablespoons Honey
- 1 Teaspoon fresh orange zest
- 1 Tablespoon fresh orange juice
- Completely cover cashews in water and let sit at least 2 hours or overnight.
- Line mini muffin pan with 16 mini cupcake liners.
- Process nuts, hemp and chia in food processor to finally ground.
- Add dates. Process until ground and combined.
- Add 1/2 tablespoon honey and dash of salt at the end and combine.
- Fill each liner with 1 1/2 tsp of mixture. I have a 1.5 tsp that I use.
- Press mixture firmly into the liner.
- Place pan in the refrigerator.
- Clean out food processor. When cashews are ready, drain, and process until creamy.
- Add the rest of the filling ingredients and process until smooth.
- Add 1.5 heaping teaspoon of filling into prepared crust.
- Place in the refrigerator or freezer and chill for one hour.
- Make glaze by combining honey, orange zest and orange juice.
- Cut up fruit and toss with glaze.
- Place fruit on top of tartlets and serve.