Lemon Berry Tarts




    • 1 cup pecans
    • 1/2 cup raisins
    • 1/2 cup dried cherries


    • 1 1/2 cups raw cashews
    • 1 large lemon
    • 1 large orange
    • 1 teaspoon vanilla extract
    • 1/2 cup coconut water
    • 1 tablespoon ground chia seeds
    • Water


    To Make the Crusts:
    Combine all ingredients in a food processor. Process until it becomes a smooth paste. Divide dough into quarters and press into four 6-inch tart pans with removable bottoms.

    To Make the Filling:
    Combine raw cashews, lemon zest and juice, juice of 1/2 a large orange and vanilla. Blend until smooth, and coconut palm, nectar and ground chia. Pour in water as needed to make a smooth but thick mixture. Scrape filling into tart shells.

    Chill at least 1 hour before serving.

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    Peggy Kotsopoulos is a Registered Holistic Nutritionist, Health Educator, and Culinary Consultant focused on teaching REAL health through lifestyle and dietary choices that are easy and delicious. She whips up healthy and delicious meals on her own TV show Peggy K’s Kitchen Cures on Z Living. Originally working in investments in Toronto, Canada, Peggy found her true passion for nutrition and healthy eating by bringing her own guilt-free goodies to corporate meetings as an alternative to bagels and danishes. As colleagues and clients became intrigued, Peggy started leading seminars and founded a company-wide corporate wellness program. Seven years later, Peggy followed her passion to the United States where she became certified as a Health Educator, and graduated from Living Light Culinary Arts Institute in California. She is the founder of beVibrant consulting in Toronto, where she develops wellness programs for large corporate clients, schools, and food establishments. Peggy is the resident nutritionist for CBC’s Steven and Chris show, and has been featured in major publications including Fitness Magazine, Shape and Yahoo! Shine.