Creamy Vegan Strawberry Rhubarb Tarts (DELISH!)

Cinnamon Graham Cracker Crust

• In a food processor combine 10 graham crackers, 1/2 tsp. cinnamon and 1/4 cup vegan butter. Process for about 2 minutes, until it starts clumping together. Then empty graham cracker crumble into a bowl, and set aside.

Strawberry Rhubarb Filling

• In a food processor combine 5 frozen strawberries, 9 oz. frozen rhubarb, 10 pitted dates,1 avocado, and 1 tbsp sugar. Process at low speed for 2 minutes, then scrape sides down, and process at high speed for 2 more minutes until smooth and creamy. Be sure to have a good grip on your food processor. You can stop here if you want a delicious vegan ice cream!
• Add 1/4 cup coconut oil (liquid) and 1 tbsp corn starch to food processor and process for another minute on high speed.

Making the Tarts

• Preheat oven to 350 degrees.
• Place muffin liners into muffin pan.
• Scoop heaping tablespoons of graham cracker crumble into each muffin liner. Press them down with a spoon. You should have some left over to crumble on tops of tarts.
• Scoop heaping tablespoons of tart filling mixture into muffin liners and smooth the top with a spoon.
• Use a spoon to drop remaining graham cracker crumble onto tops of tarts. Smooth them out with a spoon.
• Bake at 350 degrees for 20 minutes.
• Remove from heat and let cool for at least 15 minutes. You can eat them warm if you like (with a spoon), but they are better if you let them sit in the refrigerator for a couple hours so that the filling sets and firms up.

• Put all ingredients into a food processor. Hold on to the processor with 2 hands, start at the lowest speed and process for 2 minutes. Scrape sides down, and then process at high speed for 2 more minutes, or until creamy!