Start this recipe by soaking your cashews!! This is necessary for that smooth and creamy texture.If you are in a pinch and didn't soak them overnight, you can soak them in hot water for 1 hour. Throw your dates in with the water so they can soften up too.
For the chocolate crust:
In a bowl add: 1 cup almond flour, 1/2 cup cacao powder, 1/2 cup date nectar, dash sea salt. Mix to fully combine.*If you are using the dates, pulse all ingredients in a blender until it resembles fine crumbs.
Divide the crust evenly between 6 mini tart molds (use 8 molds if you want them smaller portions).Press the crust into the bottom (and up the sides if you want). I like my crust only at the bottom.. and its easier!
For the matcha cream filling:
To make the filling, combine all the filling ingredients. Pulse in a blender or food processor until smooth. Taste and make sure it is good. If you want it sweeter, add more dates or yacon syrup.
Divide the filling between the molds.
Place in the freezer for ~2 hours.
For the coconut whipped cream:
Make your whipped topping by combining the hard portion of the can of coconut milk with a hand held beater or the whisk attachment on a standing mixer. Add the vanilla and coconut sugar, scraping the sides of the bowl.
Let the tart stand at room temperature for at least 15 minutes before eating for the best texture.
Top with whipped cream and enjoy! Store them in the freezer sealed in an airtight container for up to 30 days.