INGREDIENTS
- 150g almonds
- 25g hemp flour
- 4 medjool dates, pitted
- 1/4 tsp sea salt
For the filling:
- 120g cashews soaked 2 hours prior then drained
- 50g hulled hemp seeds
- 80g frozen blueberries
- 1 medjool date, pitted
Toppings:
- 2 tbs desiccated coconut
- 1 tbs cacao nibs
- 1 tbs hemp seeds
- 1 handful blueberries
METHOD
In a food processor add the crust ingredients and process until it sticks together when pinched.
Press into silicone tart cases then place in the freezer for 20 minutes then pop them out of the cases.
Blend the filling ingredients until smooth. Spoon into tarts. Freeze until solid.
Top with coconut, cacao nibs, hemp seeds and blueberries. Store chilled.