Makes about 20 mini-tarts

Ingredients
For the raw crust

1 cup whole raw organic whole hazelnuts
Water for soaking
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 cup shredded organic coconut
8 dates, pitted
1 teaspoon vanilla
1 tablespoon sweetener of your choice e.g. brown rice syrup or maple syrup, agave etc
20 mini paper baking cups

For the raw berry cream topping

1/2 cup whole fresh organic blueberries
1-1/2 cups whole fresh organic blackberries
1 tablespoon sweetener of your choice e.g. brown rice syrup or maple syrup, agave etc
1 cup room temperature raw cashew cheese

In a large mixing bowl, soak your hazelnuts cool water for 14 hours and then drain and dry the hazelnuts well. In your food processor pulse your hazelnuts into a fine meal. Add the cinnamon, nutmeg, coconut, dates, vanilla, your chosen sweetener and blend well.

Line your mini cupcake pan with the baking cups and spoon in about 2 teaspoons of the crust mixture in each and gently press evenly to the top of the baking cups. It will be about 1/4 inch thick, just like you do with a pie tin, etc. Put them in the freezer for about 1 hour.

In your food processor, puree 1/2 cup blueberries and 1/2 cup blackberries until smooth, stir in the agave syrup. This turns into a really nice fruit sauce. I definitely want to use to top other yummy desserts or breakfasts! Add the fruit sauce to the cashew cheese and blend well until smooth-this is now your filling. Spoon in the filling on top of the crust to over-fill the crusted cups. Garnish with remaining fresh fruit and store in the refrigerator until ready to serve – about 3 hours.

Store the remaining desserts in an airtight container in the refrigerator.

Delicious Recipe courtesy of:
Raw Vegan Recipes – Facebook Page