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 Euw / thisrawsomeveganlife.com
