Recipe by contributor Megan Stulberg

I picked up a tub of dates and a bag of almonds from the grocery store on my way home last night, then improvised the rest with whatever I could find in my kitchen! This dessert is raw, gluten-free, vegan, refined sugar-free, no bake, and extremely easy to make.

Ingredients…

• 1 cup raw almonds, soaked overnight
• 1 cup parnoosh pitted dates, soaked overnight
• 3 tbsp raw cacao powder
• 2 tbsp raw cacao nibs
• 1 tbsp coconut oil
• 1 tbsp organic agave nectar (can substitute maple syrup/other natural sweetener of your choice)

Directions…

1. After soaking, drain dates and almonds.
2. In a high-speed blender or food processor, combine dates and almonds until thoroughly incorporated.
3. Add cacao powder, nibs, coconut oil and agave nectar. Continue blending.
4. Line standard cupcake tray with plastic wrap.
5. Scoop batter into cups and compact each by pressing down with a fork.
6. Top each tart with two raw almonds as garnish.
7. Leave in freezer for 12 hours to set.
8. Carefully remove tarts from tray. Let thaw in fridge for at least 2 hours before serving (leftovers can be kept frozen).

Serve cold. Makes 6 tarts — 5 are pictured, but that’s because I ate roughly one sixth of the batter. Oops!