1 cup raw organic almonds, soaked 2-3 hours or overnight
1-1/4 cup organic soft dates (I used Medjools)
3/4 cups raw cacao powder
1/2 tsp pure vanilla (I used fresh ground vanilla bean)
pinch sea salt
2-3 tbsp filtered water
Combine above ingredients in bowl of food processor fitted with the S blade and blend until the mass begins to clump together adding the water bit by bit only if needed to combine the mixture. Coat the inside of the tart pans with cold pressed coconut oil. Take a generous tablespoon and roll into a ball and place in mini tart pan. Using the end of a wooden spoon gently press the center and push mixture towards the sides, lining the tart shell. Chill these for 15 min. Remove from fridge and run a butter knife around the edge and lift each tart out on to a plate. Place tart shells in fridge to chill while making the filling. Wash your food processor bowl and blade.
For the raspberry filling:
2 cups fresh organic raspberries + more for garnish
1-1/2 cups raw organic cashews, soaked 30 mins
1/2 cup fresh squeezed lemon juice + a little more for consistency if needed
1-1/2 tbsp raw agave syrup or to taste ( I used 3 tbsp) OR add 3-5 drops stevia in addition
Place all filling ingredients in high speed blender and combine well, scraping down sides to mix thoroughly, until nice and creamy. Adding a wee bit extra lemon juice if needed for it to blend easily. Chill the filling in the fridge if you are planning to make the tarts extra fancy by piping it into the tart shells. Otherwise, use a spoon and carefully spoon the filling into each tart shell. The last step is to decorate the tops with the extra whole raspberries that you saved. Press the bottom (hole side) of the berry into the filling. Then place them into the refrigerator to chill for at least 30 min. before serving. The tart shells can be frozen to use at a later date. Just allow them to thaw and then fill them when you're ready.