Midnight Black Sesame Tarts
[Vegan, Gluten-Free]

To Make the Base:

1. Blitz the almonds, half of the sesame seeds (1/4 cup) and dates in a food processor until finely ground and starting to form a paste.
2. Add black tahini, coconut oil, vanilla powder, and sea salt and blend again until the mixture sticks together between your fingers. Add remaining sesame seeds and blend on low until combined.
3. Press evenly into tart tins lined with biodegradable clear wrap, on the base and up the sides until they are about 1/5-inch thick on each side. Place in the freezer to chill while making the filling.

To Make the Filling: 

1. Blend all ingredients except the coconut oil in a high-speed blender until super smooth, scraping down the sides as needed. Then, pour in coconut oil slowly while blending, allowing it to emulsify into the mixture.
2. Remove the bases from the tins and place on a flat tray then pour the filling evenly into each. Place in the freezer for a few hours to set, or in the refrigerator overnight.
3. Sprinkle with black and white sesame seeds and serve.