Strawberry Tarts with Ginger-Nut Crust

Ingredients

• 5 tablespoons agave nectar divided (nectar)
• 2 teaspoons coconut oil melted plus more for pan
• 1 teaspoon ground ginger 
• 1 teaspoon juice of lemon fresh
• 2 cups walnuts 
• 0.5 teaspoon sea salt fine
• 1 pound strawberries fresh hulled sliced
• 1  vanilla pod split
• 2 tablespoons flour whole wheat

Equipment

• food processor
• bowl
• frying pan
• oven
• wire rack
• spatula
• muffin liners
• butter knife

Directions

1. Lightly brush muffin cups with coconut oil. Set aside. Pulse nuts in a food processor until coarsely ground.
2. Add 3 tablespoons agave syrup, flour, ginger, salt, and 2 teaspoons coconut oil. Process until coarse dough forms. Gather into a ball. Press 1 heaping tablespoon dough firmly onto bottom and up sides of each muffin cup. Chill for 1 hour.
3. Preheat oven to 350°F.
4. Bake crusts until firm and golden around edges, 8-10 minutes.
5. Let cool in pan on a wire rack for at least 10 minutes before removing. DO AHEAD: Can be made 1 day ahead.
6. Let cool completely; store airtight at room temperature.
7. Place strawberries, lemon juice, and remaining 2 tablespoons 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.
8. Using a spatula or butter knife, remove tart shells from pan and fill with strawberry mixture.
9. Serve immediately.
10. Per serving: 190 calories, 15 g fat, 3 g fiber
11. Bon Appétit