WHAT (6 tarts)

• CRUST:
• 1/2 cup cashews
• 1 cup almonds
• 1 cup pitted Medjool dates
• 1-2 tablespoons cacao powder - as desired
• 1 tablespoon coconut oil - if needed
• MOCHA CREAM:
• 1 can full fat coconut milk
• 3 tablespoons coconut sugar
• 1/8 teaspoon sea salt
• 1 tablespoon coconut oil
• 1/4 cup strong espresso
• 1/4 cup cashews
• TOPPING:
• 1-2 tablespoons almond or hazelnut butter - as desired

1 CRUST: In Food processor, grind the almonds and cashews into rough flour. Add the rest of the ingredients and keep processing until you have a moist, thick dough. If it's too moist, add some almond flour. If it's too crumbly, add more dates or coconut oil. Press into lined tart tins and let them chill in the fridge.

2 CREAM: Blend all ingredients together until smooth and DEE-licious. Now you have two options: 1-You can pour the mocha cream into your tart crusts now, and let them set that way. Or 2-You can pour it into another container, let it thicken up in the fridge, then spread it into your crusts. This way it's a bit fluffier so you can spread it with some texture, instead of simply pouring it and letting it set flat. Up to you!

Drizzle your tarts with almond or hazelnut butter and Devour!