Tea and Tartlets

I've just gotten of a group coaching call. Each time I hang up the phone I find myself saying I LOVE THIS SO MUCH. To be a leader among women in conversations about real life, real love, real loss, real struggle, real success... well, it's just overwhelmingly good. It's one of those Tom Cruise in the living room, "You complete me" moments. Yes, I am a total sap and happily, I am completely unapologetic about it. This work makes my giddy and grateful. I've got a cup of tea and a custard tartlet with my name on it! I made these last night, they are super easy and SO tasty! These are the best little no bake dessert I've found so far! And not to mention totally guiltless! Thanks Ani Phyo!

Custard Tartlets

slightly adapted From Raw Food Essentials by Ani Phyo

makes 12 - 18 mini tarts

*Gluten-free *Dairy-free *Vegan *Raw


  • 2 cups almonds
  • 2 tsp sea salt
  • 1 cup pitted Medjool dates (soaked)


  • Pulse in food processor into small bits
  • Should be a chunky texture
  • Line cupcake tin with parchment and press into the bottom of tin


  • 2 cups soaked cashews
  • 1 cup coconut oil
  • 2 tbsp vanilla extract
  • 1 cup filtered water


  • Blend all ingredients together in high speed blender until smooth. If your coconut oil is solid you'll need to melt it down on low heat to liquid and then add it to your blender. Makes for a much smoother custard
  • Spoon into your pie crust and top with fresh fruit of your choice

These will keep in the fridge for 3 days