• 1 cup Really Raw Cashew flour *
• 2 tbsp Lucuma Powder
• 2 tbsp Light Agave Nectar

• Step 1 :Place all the ingredients in a food processor and pulse until it reaches a doughy consistency.
• Step 2 :Press into four mini tartlet pans with removable bottoms.
• Step 3 :Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for six hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further eight hours.
• Step 4 :Place the tartlets on a cooling rack for three minutes before serving.