– 1 cup or 140g hazelnut meal
– 170g medjool dates
– 1 tbsp carob powder
– 1 tbsp water
– 1 cup or 160g cashews
– ¼ cup water
– 1 tbsp lemon juice
– ½ tsp vanilla powder
– 1 punnet strawberries
– 1 handful of Micro Genovese Basil
Soak the cashews for at least 1 hour.
Combine the hazelnut meal with chopped dates and carob powder in a food processor; blend well. Transfer to a bowl and knead until the dough sticks together. Add a spoonful of water if required.
Line four mini tart moulds with cling foil and spread the dough over the moulds. Put in the freezer for about 30 minutes.
In a blender, blend the soaked, drained cashews, the water, the lemon juice and the vanilla powder until smooth. Set aside.
Clean and cut the strawberries.
Remove the shaped, solid dough from the moulds, fill with 1 to 2 tablespoons of cheese, top with strawberries and sprinkle with Micro Genovese Basil.
Serve. Finger-licking good!