Raw Matcha Berry Chocolate Tarts
[Vegan, Gluten-Free]

To Make the Base:

1. Mix all base ingredients together in a bowl. Add in 1 tablespoon of maple syrup at a time and mix. If the mixture is too wet you may need to stop at 3 tablespoons. Add an extra tablespoon of maple syrup if it is too dry. It might seem like the mixture will not come together at first but keep mixing and it will.
2. Lightly grease four 4-inch mini tart moulds with a little oil or you can use baking paper. Divide the mixture and press evenly over the base and sides of your tart moulds and set aside.

To Make the Filling:

1. In a small saucepan, melt down the cacao butter over low heat. Add in the cashew butter and mix in until well combined. Remove from heat and whisk in the remainder of your filling ingredients.
2. Pour over your chocolate bases and set in the freezer for about 2 hours or overnight.
3. Garnish with raspberries, blueberries and an extra sprinkling of matcha powder.