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No bake Nettle Tartlets



No bake Nettle Tartlets

Makes 12 tarlets


I love sneaking greens into treats! These tartlets are fun and easy to make. They are a no bake version so they’re fairly quick to make and keep in the freezer well. Remove from the freezer 15-20 minutes before serving. Depending on how soft you like the filling, you can wait longer. You can also take them out the day before and leave them in the fridge until you’re ready to eat. You’ll need silicone muffin cups.


Crust

1 cup of pumpkin seeds

1/2 cup of flax seeds

1/2 cup of sunflower seeds

5 dates

1/2 cup of coconut flakes (optional)

1 tsp cinnamon

1/2 tsp of Himalayan salt

2 tbsp of coconut oil (room temperature)


Place all ingredients in blender. Blend until incorporated but don’t over blend. You want the mixture to be sticking together not flaky. Divide dough into 12 portions. Press each portion into individual muffin cup, lining the bottom and edges. This will look rustic and that’s great! Place on tray and put in the fridge while you make the filling.


Filling

2 cups of fresh Nettles

1 cup of organic Greek yogurt

Juice from 2 limes

1/8 cup of maple syrup


Chop up the nettles. Bring a pot of water to a boil and place the nettles in and cover. Make sure they are all submerged. Let sit for a few minutes. Strain the water (but don’t discard the water! You’ve just made yourself a nettle tea! Enjoy it! ) Place the nettles in the blender with all other ingredients and blend a few minutes until well incorporated. Fill each tartlet shell with the filling and that’s it! You can eat right away which is quite delicious or freeze right away. I recommend leaving them on the tray and freezing them that way, even uncovered, overnight. Then placing them in an airtight container the next day. I love sprinkling mine with chopped dried rose petals. But you can pick your favourite toppings!

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