You don't have to use just black raspberries, try red raspberries, or black berries, or any other berry that's in season!
Fresh, Summery treats! Enjoy!
Gluten free, Sugar free, Berry Tarts
For the filling:
8 oz cream cheese, softened
1 cup berries, smashed
2-3 Tbsp, honey
2 Tbsp. vanilla yogurt
For the crust:
1 cup almond flour
1/8 cup arrowroot powder
pinch of sea salt
1/8 tsp. baking soda
1/8 cup coconut oil
2 Tbsp maple syrup
1 tsp vanilla
For the filling: Beat all filling ingredients together with an electric mixer until completely incorporated. Chill in the freezer, stirring once, for 20 minutes.
For the crust: Combine first four ingredients together. Add remaining ingredients until a stiff ball forms. Pinch of small balls and press into lightly greased mini muffin tins.