Raw Vegan Coconut Cherry Tarts
Food process until fine crumbs:
1/2 Cup walnuts
1/2 Cup pecans
1/2 C shredded coconut (unsweetened)
1/2 C delget noor dates
Then add 1 TB water and process into a dough.
Lay plastic wrap over a mini tart mold. Press 1 heaping tablespoon of dough into the mold, cover with plastic wrap and use your fingers to press the dough into the mold and up the sides firmly.
Uncover the plastic wrap, and invert the pie shells onto dehydrator tray (i.e. they are upside down, with the cavity on the bottom and the bottom of the shell on top-- it's more stable that way). Repeat until you've used up all the dough.
Dehydrate at 125 F for 2-4 hours or until dry.
Fill tart shells with pureed and chopped fruits, like pitted cherries. I pitted a bunch of cherries, blended some of them and left the others whole. Then filled the tart shells with a little of both the blended and whole cherries.