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3/4 cup buckwheat flour
3/4 cup almond meal
1/4 cup desiccated coconut
1/4 cup Power Super Foods Cacao Powder
3 tbsp raw organic honey
3 tbsp coconut oil, melted
1/4 cup boiling water
1 cup raw cashews (soaked for 3-6 hours)
3/4 cup coconut milk
1/3 cup Power Super Foods Cacao Powder
2 tbsp coconut oil, melted
3 tbsp raw honey or coconut nectar
1 tsp vanilla bean powder
1/4 tsp ground cinnamon
1/4 tsp Peruvian Pink Salt
Power Super Foods Cacao Nibs
Power Super Foods Cacao Powder
Preheat oven to 160 degrees C.
Combine all base ingredients in a large mixing bowl, mix until it starts to stick together (it’s easiest to use your hands).
Grease and line 10 small tartlet cases and press in the base. Bake for approximately 10 minutes and then set aside.
Drain and rinse soaked cashews.
Place in a high-power blender and combine with all remaining mousse ingredients, blend until smooth and creamy (this takes a few minutes).
Remove tartlet bases from the tin and spoon in the filling.
Place in the fridge and allow to set for 3-4 hours or overnight.
To serve, top with Power Super Foods Cacao Nibs and dust with Power Super Foods Cacao Powder.
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