Instructions

• First, make the crust. Soak the dates in hot water for about 15 minutes, or until they soften.
• Drain and add the dates to a food processor. Process until creamy. Add walnuts and shredded coconut, and process until a homogeneous dough forms.
• Divide the dough into six equal portions and press evenly into individual mini tart pans with removable bottoms. Alternatively, line a muffin tin with pieces of parchment paper large enough so that the paper goes over the rim and you can pull the tartlets out easily.
• Refrigerate the dough while preparing the filling.
• Next, make the filling. Add avocados, brown rice syrup, cocoa powder, coconut oil, and vanilla to the food processor; process until a smooth cream forms.
• Fill the pre-made crusts with the avocado filling and refrigerate for at least 1 hour.
• Gently remove the tartlets from the pans, and decorate with fresh berries and mint leaves.