The Crust

In a food processor blend:

1/2 C. Brazil Nuts and 1/2 C. Sunflower seeds (or 1 C. raw seeds or nuts of your choice)
Add 5 medjool dates (de-pitted)
1 T. Raw Extra Virgin Coconut Oil,
1/2 tsp of Celtic Salt
1 tsp of Cinnamon
2 T. Honey

Blend the nuts/seeds and salt first all by themselves until it becomes like a fine like sand, then drop in the dates, 1 T of Coconut Oil and finally the honey.  After you add the honey it should ball together like a dough.  Perfect!  Then you put it onto your tartlet tins and press it in like a dough, put into the refrigerator to chill about 30 min, until good and firm.

The Paw Paw Filling

Peel one side of a ripe paw paw and take a spoon, scooping out the seeds and flesh into a metal mesh strainer (preferably with larger mesh screen).  Take a spatula and continue to mash the mix, separating the flesh from the seeds.  Scrape the finished pudding-like mix into a bowl, add a small bit of lemon juice to keep the fruit mix from browning (if your not eating it right away) put into fridge to chill or just serve it fresh with the Raw Tart Crust.

Margo Jakobi
www.lovefreshfood.com

www.healthysnacklist.blogspot.com/