Here's a great alternative for butter tarts or fruit squares that normally have a pastry crust. I like to try different fillings but this one is my favourite. Adding a couple tablespoons of coconut oil will make the filling a softer, cheesecake texture while water or milk will make it more of a frozen dessert.
Crust
1 cup almonds
1 cup dates
.5 cup water/almond milk
Filling
6 large dates
1 frozen banana
1 cup frozen berries
Almond extract
.75 cups of water/almond milk (slightly less if you're adding coconut oil)
Blend all crust ingredients in a food processor until it forms a thick paste. Spoon out small portions into a mini-muffin tin to form the tart shell. Place shells in the fridge while you are making the filling. Blend all filling ingredients together in a blender and pour into the tart shells. Place in the freezer for about an hour to let them harden. Great summer snack!
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