|4||medjool dates, pitted|
|1/4 tsp||sea salt|
|120g||cashews soaked 2 hours prior then drained|
|50g||hulled hemp seeds|
|1||medjool date pitted|
|2 tbs||desiccated coconut|
|1 tbs||cacao nibs|
|1 tbs||hemp seeds|
In a food processor add the crust ingredients and process until it sticks together when pinched.
Press into silicone tart cases then place in the freezer for 20 minutes then pop them out of the cases.
Blend the filling ingredients except coconut oil until smooth, then blend in coconut oil. Spoon into tarts. Freeze until solid.
Top with coconut, cacao nibs, hemp seeds and blueberries. Store chilled.