For crispy bark:

1/2 cup walnuts

1/2 cup almonds

1/2 cup prunes / raisins / dates

2 tbsp. hemp seeds

2 tbsp. flaxseed

Porridge cream:

1 cup porridge

1/4 cup almond milk

3 tbsp. maple syrup / agave

1/4 teaspoon salt, cinnamon and ginger powder

seeds of 1/2 pod vanilla

2 tablespoons melted coconut oil

Let's make a crunchy crust: Break the nuts into small pieces. Add the rest of the ingredients by blending them to form a light, sticky mixture. Spread in a pan and refrigerate.

Let's also make cashew cream filling: We break the cashew until oil is obtained. Add the other ingredients and mix. Apply with a spoon to the already cooled tartlets. Decorate with fruits to your taste. Cool down and enjoy!

With the assistance of Emily von

Pin It on Pinterest

Share This