Acai Berry Tarts (4 small tarts) 
Crust:
140 g roasted hazelnuts
80 g roasted almonds
10 Medjool dates, pitted
1 tbsp cacao powder
1 tbsp maple syrup
Soak dates in warm water for 15 minutes and then drain the water before putting in the food processor. Add the nuts and the rest of the ingredients into the food processor and pulse until it clumps together into a thick paste.
Place the crust mixture in 4 small tart pans with a removable bottom. Press the crust into the bottom of the pan and spread crust evenly throughout and up the side of the pan. Refrigerate for about 30 minutes before filling with cashew mixture.
Filling:
1.5 cups cashews, soaked
2 tbsp almond butter
½ cup almond milk
1 tbsp acai powder (by navitasorganics)
½ cup blackberries
1 tbsp maple syrup
Soak cashews in cold water for about 4 hours and cook blackberries with a dash of water to soften them. Drain cashews and add with the rest of the ingredients into a food processor. Blend to a smooth cashew cream cheese mixture. Pour mixture into tart crusts and freeze for about 30 minutes. Refrigerate for 5 minutes before serving.
