• 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 reached dough consistency.
• Step 2 :Press into 4 mini tartlet pans with removable bottom.
• Step 3 :Place 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 4 :Place the tartlets on a cooling rack for 3 minutes before service.