How to prepare delicious organic cocoa tartlets

Base:

3/4 cup hazelnuts

1/4 cup shredded coconut

2 tablespoons of raw cacao powder
3 pitted Medjool dates
1 tablespoon of maple syrup or raw agave
1/4 teaspoon pure vanilla powder
1 teaspoon melted extra virgin coconut oil

Stuffed:

1/2 cup soaked cashews (minimum 4 hours, better more)
1/2 cup canned coconut milk (Dr. Goerg)
1 tablespoon of chia seeds
2 tablespoons of raw cacao powder
3 tablespoons of maple syrup or raw agave
1/2 teaspoon pure vanilla powder

1 teaspoon melted extra virgin coconut oil

To decorate:

Fresh blueberries, cocoa nibs, shredded coconut or whatever you like.

Instructions:

In a food processor or powerful food processor, grind the hazelnuts until they become a very coarse flour.
Add the rest of the base ingredients and blend until everything is well mixed and integrated.
Line the tart shells, brushing them with a little coconut oil to make them easier to unmold. Set aside.
Drain and wash the cashews and blend them thoroughly with the rest of the filling ingredients until you have a smooth, creamy mixture.
Fill the tartlets with the mixture and decorate with fresh blueberries, cocoa nibs, shredded coconut, or whatever you prefer. Place in the refrigerator for at least another hour to harden slightly and make it easier to remove from the mold.
Unmold and serve.
These measurements make 3 tartlets.

Recipe and photo: Delicias Kitchen