Mixed Berry Mini Tarts (gluten-free)

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Filling:

3 cups frozen mixed berries (blueberries, raspberries, black berries)

1/2 cup stevia

2 tablespoons sucanat (refined sugar also works)

1 meyer lemon, juice

Combine all the ingredients and simmer on medium heat until it thickens (about 30 minutes). Set aside to cool completely.

FYI - Adding two tablespoons of sucanat or sugar to the filling takes away the aftertaste when cooking with stevia.  If this does not bother you, please leave it out.

Sucanat is dried cane juice that has a high level of vitamins and minerals in it, unlike white refined sugar

Preheat oven to 350 F

Crust:

1 cup ground flax seeds

3 cups oats 

1/2 cup sliced almonds

1/4 cup ground hemp seeds

1 cup raw honey

Combine all the ingredients and press into six 4" mini tart pans.

Pour cooled filling in leaving about 2" at the top to prevent spillage during baking. Bake for 30 to 40 minutes or until the crust is cooked and a golden color and the filling is set.

Serve warm with fresh whipped cream for a delicious dessert.

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