The marriage of figaro...with cashews, lucuma and almonds!
ingredients
- 1 cup Really Raw Cashew flour * see product
- 2 tbsp Lucuma Powder see product
- 2 tbsp Light Agave Nectar see product
method
- Step 1Place all the ingredients in a food processor and pulse until reached dough consistency.
- Step 2Press into 4 mini tartlet pans with removable bottom.
- Step 3Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for 6 hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further 8 hours.
- Step 4Place the tartlets on a cooling rack for 3 minutes before service.
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