Ingredients
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For the Crust
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1 ½ cups Cashew Butter
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½ cup diced Zucchini
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1 red diced Bell Peppers
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2 tbsp fresh Dill
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2 tbsp Olive Oil
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Pinch of Salt
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Pinch Black Pepper
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1 tbsp raw Tamari
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Pinch of dehydrated Garlic Powder
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Water
Directions
Steps
|
1
Done
|
Put all the ingredients into a food processor and process. |
|
2
Done
|
Apply over tart molds and dehydrate for 12-14 hours. |
|
3
Done
|
Fill the tarts with spinach dip. Dehydrate for 30 minutes before serving. |
