• **BEFORE YOU START**: make sure to soak your cashews overnight & refrigerate your can of FULL fat coconut milk.

  For the cashews: place 2 cups RAW (not roasted) cashews in a bowl, cover the cashews completely with water. Place the cashews in the fridge to soak and soften overnight.

  For the coconut milk: place 1 can of FULL FAT coconut milk in the fridge overnight. This allows the hard/fatty portion of the milk to harden more so that it holds its form better when whipped.

For the cacao crust:

• In a blender or food processor, add 1 cup hazelnut flour, 1 cup pitted dates, and ½ cup raw cacao powder. Process until the mixture resembles coarse crumbs.
• Divide the cacao crust mixture evenly between 6 mini tart molds.
  
• Press the crust firmly into the bottom of your molds. Set the crust aside while you prepare the fudge filling.
  

For the healthy chocolate fudge filling:

• Add 8 pitted dates to a bowl and cover in hot water, set aside.

  Allow them to soak for ~10-15 minutes to soften.
• In your blender add the 2 cups raw cashews (water drained out), ¼ cup melted and then cooled coconut oil, ½ cup almond milk, 2 teaspoons vanilla extract, 8 soaked dates, dash of sea salt, ½ cup raw cacao powder, and the 2 oz melted dark chocolate.

  Process until the mixture is smooth and creamy. It should not look or feel gritty at all. If it does, keep food processing until everything is completely smooth.

  Divide your chocolate fudge filling evenly on top of the 6 prepared crusts.

  Spread the mixture evenly across the top of the crust.

  Place in the freezer for at least 1 hour to firm up.
  

For the peanut butter coconut cream whip:

• In a bowl, scrape the hard portion of the can of refrigerated coconut milk into the bowl along with 2 tablespoons peanut butter, 2 tablespoons of maple syrup, and a dash of sea salt.
  
• Use a hand held beater to whip the ingredients together until the mixture is smooth and creamy.

  Divide the mixture evenly on top of your chocolate tarts.
  
• Storage & serving:

  Store your tarts in the freezer for up to 1 month. You can store them with the whipped topping.

  To serve, take them out of the freezer and let them thaw at room temperature for about 15 minutes.

  Enjoy!