Bite-Sized Peach Basil Tartlettes

Gluten-free and vegan oat and almond crusts filled with a jammy fruit and herb filling.

CRUST
¼ cup almond flour
¾ cup oats
6 small dates (or 3 large Medjool dates)
1 tbsp softened coconut oil
A pinch of pink Himalayan sea salt

FILLING
1 ripe peach, diced
2 tbsp honey or another liquid sweetener
1 tsp fresh lemon juice
4 small basil leaves, finely chopped
¼ tsp cornstarch
A pinch of pink Himalayan sea salt

View the full recipe at Radiant Rachels →