For the crust:
1 cup raw cashews
1/2 cup raw almonds
1 cup dates
2 tablespoons raw cacao powder
2 tablespoons raw agave or honey
Process the nuts in your food processor until finely chopped. Add in the dates and process until the ingredients are mixed well and it starts to get moist from the dates. Add in the cacao powder and agave or honey and process to combined.
Press into mini cupcake / muffin tray lined with mini cupcake liners. Press dough firmly into the paper / tin firmly and refrigerate for 1 hour for freeze for 10-15 minutes.
For the fruit topping:
Fresh ripe plums sliced
Shredded coconut to sprinkle on top
After the tartelettes have chilled, top each crust with the plum slices and garnish with shredded coconut. Now its ready to serve!
You can use many other fruits for the topping, such as strawberries and raspberries... The options are endless.