Pink Berry Tartelettes

Who doesn't love a pie that is refreshing and good for you?  Today I'd like to introduce to you a super easy and cute summer dessert recipe ~ Pink Berry Tartelettes.

What you'll need:
For the base
1/2 cup of raw almonds
4 medjool dates or regular dates soaked in hot water for 15 minutes
1 tb. spoon of maple syrup
1 tb. spoon almond butter

For the filling
1/2 cup of raw cashews, soaked in hot water for 15 minutes
2 tb. spoon maple syrup
2 tb. spoon coconut oil
10 strawberries
4x9 blueberries

Utensils
A food processor
4 tartelette molds (I used mason-jar lids, worked wonders!)
Lining parchment paper
Measuring cups and spoons

A few easy steps
For the base
Put in the almonds in the food processor and process until they turn into a coarse powder.
Add the other ingredients and mix briefly until they get a dough-like consistency.
Line each mold with the paper, spoon a 1/4 of the dough in each and spread (with your fingers) evenly to cover all-around.

For the filling
Mix all ingredients together, except blueberries, until they reach a creamy consistency.
Split the cream equally between the 4 molds
Add blueberries for decoration (and an extra boost of antioxidants)
Let the tartelettes set in the freezer for a couple of hours
When it's time to indulge, take them out of the molds and plate them with extra berries or some coconut whip cream (simply whip the solid part of coconut milk - after placing it in the fridge for a few hours - with some maple syrup).