Lauren Kuda

Ingredients:

Crust

• 3/4 cup raw sunflower seeds

• 1/2 cup gluten-free rolled oats

• 1/2 cup pitted dates

• 1/4 cup creamy tahini

• 1-2 tablespoons water

  

Filling

• 1/3 cup creamy tahini

• 1/4 cup non-dairy milk

• 1/4 cup maple syrup

• 3 tablespoons coconut oil, softened

• 2 tablespoons cacao powder

• 1/4 teaspoon vanilla extract

 

Directions:​​

1. Combine crust ingredients in a food processor and blend until a sticky dough forms.

2. Press into mini tart/pie pans lined with parchment paper. Place in the freezer.

3. Add the filling ingredients to the food processor and blend until smooth.

4. Pour evenly into the crusts. Top with dried rose petals and cacao nibs if desired.

5. Place back in the freezer for 3-4 hours to set.

6. Thaw for 5-10 minutes before enjoying. Store in the fridge or freezer.