Cashew Cream Tarts

Raw vegan tartlets with a walnut-date shell and a smooth cashew cream filling.

Ingredients

2 cups	480 ml	raw walnuts (tart shells)
1 1/3 cups	320 ml	packed pitted dates
1/2 cup	120 ml	quick-cooking oats
1/2 teaspoon	2.5 ml	salt
2 tablespoons	30 ml	water, if needed
1 cup	240 ml	raw cashews, soaked in water at room temperature for 6-8 hours, then drained and patted dry (filling)
1/2 cup	120 ml	water
1/2 teaspoon	2.5 ml	pure vanilla extract
pinch (or 2 tablespoons)		pure stevia extract or sweetener of choice
1/8 teaspoon	0.6 ml	salt

For the shells: Combine the walnuts, dates, oats and salt in a high-quality food processor, and process until small crumbles form and the dough begins to stick together in one big ball.
If mixture is too dry, add up to 2 tablespoons water and continue to process.
Break off pieces of dough with your hands and press inside one 24-cup or two 12-cup mini muffin tins, pressing down in the middle so that a cup shape is formed.
Freeze for 20 minutes, until hardened.
Meanwhile, for the filling: In a high-quality food processor or blender, process the drained cashews with the water, vanilla, stevia or sweetener and salt until completely smooth, scraping down the sides occasionally.
Pop the frozen tart shells out of the tin and fill with the cream. Refrigerate until ready to serve.
Refrigerate leftovers in a covered container for up to 3 days.