Ingredients:

• 6 tbsp. NUA Naturals Cacao Powder

• 100g Raw Almonds

• 15 Dates (pitted)

• 1 Large Avocado (very soft)

• 5 handfuls of fresh (or frozen) cherries, pitted

• 50ml NUA Naturals Agave syrup

• 1 tsp. NUA Naturals Vanilla Powder

• Pinch of pink Himalayan salt

 

 

 

 

Instructions:

• Line some muffin tins with baking paper.

• Grind the almonds into a flour using a food processor.

• Tarts store in the fridge for up to 2 days.

• Next add in the dates, 1 tbsp of cacao powder, and salt and mix until slightly lumpy.

• Press into your muffin tins on the base and sizes. Ensure it is thick enough to keep its shape when removed from tin.

• Cover with foil and insert into the fridge for approx. 2 hours.

• For the filling, blend the avocado in the blender, add the remaining cacao powder and agave syrup and blend until smooth.

• Add more agave if desired.

• Place filling into a bowl, cover up with cling film  and put in the fridge until your base cups are ready

• Once everything is chilled, remove the cups and fill with cacao cream.

• Top with cherries and serve with cacao powder sprinkled on top.