Almond pulp tart

Cashew vanilla cream

For 10 – 12 mini tarts:

½  cup almond pulp
½ cup dates, soaked for at least 15 minutes
Pinch of salt 


Blend all the ingredients

Fill some mold, preferably silicon one, with a little layer of almond mix

Place in the freezer to set

Cashew vanilla cream:

½ cup cashew, soaked for two hours
2 tablespoons melted coconut oil
1-2 teaspoons maple syrup
¼  teaspoon vanilla extract


Blend all the ingredient until a smooth texture is acheived

Pour one tablespoon of cream in every tart
Top with your favourite berries, cherries or other fruit and some mint leaves
Keep in the fridge until ready to serve.