Instructions for the crust:
Soak the dates in hot water for about 15 minutes, until they are softened. Drain and add the dates to a food processor. Process until creamy. Add walnuts and shredded coconut, process until a homogeneous dough forms. Divide the dough into six equal portions and press evenly into individual mini tart pans with removable bottoms. (Alternatively, line muffin pans with pieces of parchment paper, cut out into large enough circles so the paper goes over the rim and you can pull the tartlets out easily). Refrigerate while preparing the filling.
Instructions for the filling:
Add avocados, brown rice syrup, cocoa powder, coconut oil and vanilla to a food processor. Process until a smooth cream forms.
Add fresh berries and mint leave across the top.
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