Recipes

Ingredients

6 pieces

• 60 g hazelnuts
• 80 g dates
• 2 tbsp coconut milk
• 100 g cashew nuts
• 65 g coconut cream
• 2 tbsp maple syrup
• 1,5e tbsp acai powder
• 3 tbsp shredded coconut
• 40 g blue berries
• 30 g pomegranate seeds

You need

• Blender or kitchen machine
• 6 Silicon muffin cups 

Preparation

1. Soak the cashew nuts for 1 night in cold water.
2. Place a can of coconut milk in the fridge so the cream will be on top. 
3. Grind the hazelnuts in blender or kitchen machine.
4. Cut the dates in fine pieces.
5. Add dates and 3 tbsp coconut milk to the hazelnuts and blend until you get a good mixture. 
6. Use a spoon to make the first layer of the tarts with this mix in the cups. Place the silicon cups in the fridge.
7. Rinse cashew nuts using a strainer. 
8. Combine cashew nuts and coconut cream in the blender. Blend until mixture is creamy.
9. Add maple syrup and blend for 10 seconds.
10. Use a spatula to mix the acai powder.
11. Scoop the mixture on top of the layer that is already in the muffin cups. 
12. Place for 2 hours in the fridge.
13. Before serving garnish with shredded coconut, blue berries and pomegranate seeds. 

Enjoy!

Snack