Raw Spicy Strawberry Cream Tarts
[Vegan, Gluten-Free]

To Make the Crust:

1. Place your almonds into the food processor and blend them until a powder forms.
2. Add in the dates, cacao powder, vanilla bean powder, cayenne pepper, and salt.
3. Blend them until a dough consistency forms and the dough is sticking together. Be careful not to over-process the dough or the almonds will release too much oil.
4. Remove the dough and place it into 4-inch tart pans lined with saran wrap.
5. Press dough evenly into every mold.
6. Cover with saran wrap and place into freezer.

For the Filling:

1. Add all the ingredients into a blender and blend them until they'resmooth.
2. The mixture should be so thick that you will need to use your tamper.
3. Once blended, place cream into a glass container and put it in the refrigerator.
4. For best results, leave cashew cream in the fridge overnight to thicken.
5. Remove tart pans from freezer and cashew cream from refrigerator.
6. Use a pastry bag or a spoon and place cashew cream into the crust.
7. Cut up fresh strawberries and decorate them as you wish.