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Chantico No-Bake Margarita Tart


  • ½ tbsp. Tequila

  • 1 cup of pitted dates

  • 1 cup of almonds

  • ¾ heavy whipping cream

  • 1 ½ tbsp Chantico Blue Agave Granulated Powder

  • ½ tsp salt

  • 1 ½ tbsp lemon juice


  1. In food processor, blend almonds and salt together. Once almonds are semi-finely crushed, add dates and blend until a crumbly crust forms.

  2. Use a muffin tip and press the crumbs into the side of the muffin tip wall forming cups. Freeze for one hour or until crust hardens.

  3. In a bowl, add heavy whipping cream and Chantico Blue Agave Granulated Powder. Whisk the whipping cream and agave mixture until cream is close to the desired consistency. Add lime juice and tequila. Fold the mixture and continue whisking until the cream reached the desired consistency.

  4. Remove crust from freezer. Spoon in the whipping cream into the cups. Chill for 30 minutes. Once tarts solidify, serve.

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