Delicious raw raspberry tartlet's with a cacao nut base

1 cup cashews

1/2 cup walnuts

1/2 cup almonds

1 cup dried and pitted dates

1 cup desiccated coconut

2 Tbspn coconut oil, melted and left to use at room temperature

2 Tbspn raw cacao powder

1 1/4 cup raspberries, frozen + 2 Tbspn to decorate on top

1/2 cup coconut oil, melted

2.5 Tbspn maple syrup

1 tsp vanilla essence

Place dates in a bowl of hot water and cover. Soak for 10 minutes. Drain and rinse then pat dry with a paper towel.
Place all ingredients for the base in the food processor and blitz until the mixture comes together and is smooth.
Remove the base mixture from food processor and lightly press into greased muffin or cupcake moulds. Place in freezer for 10 minutes to set.
Clean the food processor. Add the raspberries, coconut oil, maple syrup and vanilla essence to food processor and blitz until the mixture is smooth and creamy looking.
Remove the moulds with the base from the freezer. Pour in the filling. Place in the fridge for 20 minutes to set.
Remove from fridge and top with raspberries.
Store tartlets in the fridge, should keep up to 4 days or tartlets can be frozen.