• If your Dates are not plump and fresh, add them to a bowl with hot water and let soak for 10-15 minutes to plump up. Drain well and remove pits before using in recipe.

Cherry Filling

• Cut frozen cherries in half and add to small saucepan. Add cornstarch, coconut sugar and lemon juice and mix well. Cover and set on low heat, stirring occasionally, for about 5-7 minutes until cherries are thawed and releasing juices.
• Remove lid and increase heat to medium, stirring constantly until mixture begins to thicken, about 30 seconds-1 minute. Remove from heat and allow to cool to room temperature while you prep the crust. Filling will thicken more as it cools.

Crust

• Add rolled oats to food processor and pulse a few times until roughly chopped.
• Add almond flour, vanilla extract, cinnamon and salt to food processor with the oats and pulse a few times to combine.
• Add pitted dates to the food processor. Process on medium until fully combined, some chunky dates are okay.
• While on low setting, add plant milk, 1 tablespoon at a time until ingredients all come together and stay together when pinched with your fingers.
• Lightly spray mini cupcake tin with non-stick spray. Add one tablespoon of crust mixture to each cupcake mold and press firmly with fingers to make a crust, leaving space in the middle for filling.

Assemble

• Fill each tart with filling and refrigerate. Chill for at least 1 hour, they improve as they sit, so I recommend refrigerating overnight for best result!
• Gently run a spatula around the edge to remove each tart and serve!!

  Store in the fridge for up to 5 days