Raw Goji and Maqui Berry Cream Tarts
[Vegan, Gluten-Free]

To Make the Tart Crust:

1. Pulse macadamia nuts in the food processor until small chunks form and set aside in a bowl.
2. Soak dates for 15-20 minutes, remove pits, and pulse in food processor until combined.
3. Add nuts and all other ingredients in the food processor with the nuts and process until a dough forms.
4. Line tart tins with saran wrap, press dough into tins to form a crust.
5. Place in freezer and set for one hour or overnight.

To Make the Goji Berry Coconut Cream:

1. Place can of full-fat coconut milk in the refrigerator overnight upside down.
2. Remove coconut milk from refrigerator, turn right side up, open, and drain coconut water.
3. Place coconut milk in a bowl with the rest of the ingredients and mix with a high-speed hand blender until fluffy and smooth.
4. Place in refrigerator while making the maqui berry cream.

To Make the Maqui Berry Cream:

1. Place can of full-fat coconut milk in the refrigerator overnight upside down.
2. Remove coconut milk from refrigerator, turn right side up, open and drain coconut water.
3. Place coconut milk in a bowl with the rest of the ingredients and mix with a high-speed hand blender until fluffy and smooth.

To Assemble:

1. Remove tart tins from freezer.
2. Using a tablespoon, fill each tart tin with coconut cream, alternating between goji berry cream and maqui berry cream.
3. Garnish with your choice of berries and/or nuts.
4. Remove from tart tins and remove plastic wrap. Serve.