Ingredients

• For the crust
• 100 g walnuts, cashews, or almonds
• 2 tablespoons Organic Hemp Protein Powder
• 1 tablespoon cocoa powder
• 1 tablespoon date or maple syrup
• 1 teaspoon coconut oil
• A pinch of salt
• For the filling
• 1 well-ripened avocado
• 2 tablespoons cocoa powder
• 1 tablespoon CANEPA BIO PULBERE PROTEICA
• 2 tablespoons agave, date, or maple syrup
• ½ teaspoon vanilla extract
• 1 tablespoon melted coconut oil
• For the topping
• Hulled hemp seeds
• Coconut flakes
• Banana slices or berries

Step-by-step preparation

• 1. Soak the nuts, optional
• If you have time, soak the nuts for 2–3 hours, then drain them well. For a quicker recipe, you can use them straight away.
• 2. Prepare the crust
• Place the nuts, hemp powder, cocoa, syrup, coconut oil, and salt in a food processor.
• 3. Process the mixture
• Blend until you get a slightly sticky texture that holds together when pressed between your fingers.
• 4. Shape the tart bases
• Press the mixture into small tart molds or silicone muffin molds. Press firmly onto the base and sides.
• 5. Chill the crust
• Place the molds in the freezer for 15–20 minutes to firm up.
• 6. Prepare the cream
• Place the avocado, cocoa, hemp powder, syrup, vanilla, and coconut oil in a blender.
• 7. Blend the cream
• Blend until you get a smooth, dense, and glossy cream.
• 8. Fill the tarts
• Remove the crusts from the cold and fill them with the chocolate hemp cream.
• 9. Decorate
• Add hemp seeds, coconut flakes, and fruit.
• 10. Serve
• Serve immediately for a creamier texture, or refrigerate for 1–2 hours for a firmer consistency.