Strawberry Festival Inspired Recipe from Diane Adam

Strawberry Tarts with Ginger-Nut Crust 2 tsp. coconut oil, melted 5 cups pecans, walnuts, or almonds 5 Tbsp. agave syrup, divided 2 Tbsp whole wheat flour 1 tsp. ground ginger ½ tsp fine seal salt 1 lb. fresh strawberries, hulled and sliced 1 tsp fresh lemon juice 1 vanilla bean, split lengthwise A 12 cup muffin pan Lightly brush muffin cups with coconut oil. Set aside. Pulse nuts in a food processor until coarsely ground.. Add 3 Tbsp. Agave syrup, flour, ginger, salt and 2 tsp. coconut oil, process until coarse dough forms. Gather into ball. Press 1 heaping Tbsp dough firmly onto bottom and up sides of each muffin cup. Chill for 1 hour. Preheat oven to 350. Bake crusts until form and golden around edges, 8-10 minutes. Let cool in pan on a wire rack for at least 10 minutes before removing. Place strawberries, lemon juice and remaining 2 Tbsp. agave syrup in a medium bowl; scrape in vanilla seeds (save bean for another use). Stir well, crushing a few berries to release their juices. Using spatula or butter knife, remove tart shells from pan and fill with strawberry mixture. Serve immediately Calories:190 Fat: 15 g Fiber: 3 g