Raw Blueberry Tartlets

-from SELF magazine

Serves 4
2 cups fresh blueberries
2 tsp fresh orange juice
1 tsp fresh lemon juice
1/2 tsp grated orange zest, plus extra julienned for garnish
1/4 tsp vanilla extract
4 tsp brown sugar
Canola-oil cooking spray
2/3 cup raw almonds
1/2 (packed) cup pitted dates
Combine first 6 ingredients in a bowl, cover and refrigerate. Coat a mixing bowl with cooking spray. Pulse almonds in a food processor until they resemble breadcrumbs. Empty into prepared bowl. Pulse dates with 1 tsp water in food processor until well chopped (they will be a little clumpy). Mix with almonds to form a paste. Divide mixture evenly into 4 golf ball–sized rounds. Place each ball between 2 pieces of wax paper and press to form a 4-inch crust. Turn up edges if desired. Refrigerate 2 hours. Use a spatula to move crusts to serving plates; fill each with 1/2 cup berries and drizzle each with some leftover juices from bowl. Top with julienned orange zest.
The Golden Door, Escondido, California