Ingredients:

For Base:

• 1 cup of walnuts
• 1/2 cup of ground hazelnuts
• 15 soft, pitted medjool dates
• 1/2 teaspoon of schizandra berry powder

For Filling:

• 1 banana
• 1 cup of cashews
• 3 tbsp of maple syrup
• 1/2 cup of wild blueberries (and 1/3 cup for topping)
• 1/3 cup of filtered water

Method:

Add to a food processor all the ingredients for the base. Process the ingredients until a sticky dough has formed, then take a tbsp of the mixture and use your hand to flatten it into a circle. Next, place it gently into a cupcake case, repeat with the rest of the mixture! When you have done this put the tray of tart cases in the freezer to harden.

Next, set aside some blue berries (1/3 cup) and place the rest of the ingredients into a blender. Blend until a creamy purple mixture has formed.

Pour the contents of the blender into the tart cases (two tbsp per tart case), top with blueberries and place in the freezer to set for 45 minutes!

Remove the cupcake casing and enjoy!