Cookie Dough Tartelettes

INGREDIENTS Tartelettes: 1 Cup Navitas Organics Whole Cashew Nuts ½ Cup raw Almonds 1 Cup Dates 2 Tbsp Navitas Organics Cacao Powder 2 Tbsp raw Agave or Honey Frosting: ¼ Cup Maple Syrup or Agave Nectar ⅛ Cup Coconut Oil, warmed to liquid ¼ Cup Navitas Organics Cacao Powder	DIRECTIONS Make the Tartelettes: Process the nuts in a food processor until finely chopped. Add dates and process until the ingredients are well mixed and it starts to get moist from the dates. Add in the Cacao Powder and agave or honey, and process until well combined. Press into mini muffin tray lined with cupcake liners. Press dough firmly into the paper and refrigerate. Make the Frosting: Whisk all ingredients together in a bowl. Top each tartelette with a dollop of chocolate frosting and refrigerate for 1 hour. Store in an airtight container in the fridge. Enjoy! Submitted by Felicia Clark of A Simply Raw Life

INGREDIENTS

Tartelettes:
1 Cup Navitas Organics Whole Cashew Nuts
½ Cup raw Almonds
1 Cup Dates
2 Tbsp Navitas Organics Cacao Powder
2 Tbsp raw Agave or Honey
Frosting:
¼ Cup Maple Syrup or Agave Nectar
⅛ Cup Coconut Oil, warmed to liquid
¼ Cup Navitas Organics Cacao Powder

DIRECTIONS

Make the Tartelettes: Process the nuts in a food processor until finely chopped. Add dates and process until the ingredients are well mixed and it starts to get moist from the dates. Add in the Cacao Powder and agave or honey, and process until well combined.

Press into mini muffin tray lined with cupcake liners. Press dough firmly into the paper and refrigerate.

Make the Frosting: Whisk all ingredients together in a bowl. Top each tartelette with a dollop of chocolate frosting and refrigerate for 1 hour.

Store in an airtight container in the fridge. Enjoy!

Submitted by Felicia Clark of A Simply Raw Life