Ingredients
CINNAMON PASTRY
½ cup of chopped dates
½ cup of almond meal
2 tablespoons of cinnamon
½ teaspoon of nutmeg
1 tablespoon of filtered water
Pinch of Celtic salt (normal salt is fine)
Raspberry
FILLING
½ cup raspberries (frozen OK)
1 tablespoon flax meal
1 dessertspoon of rice malt syrup
1 teaspoon lemon juice
Method
CINNAMON PASTRY: Process the dates first in the food processor and then add the rest of the ingredients. Add water if mixture it too dry. Using mini cupcake or tart baking trays, mould the mixture with your fingers to create small bowl shapes as shown. RASPBERRY FILLING: Blend all ingredients until smooth. Spoon into the mini pastry bowls. Place a Raspberry on top and enjoy (store in the fridge).
