(Makes 8 servings)

For the crust:
1 cup walnuts
½ cup almonds
½ cup ground flax seeds
1 cup raisins
1 tbsp raw agave nectar
1 tsp orange zest

In a food processor grind the walnuts slightly. Add the rest of the ingredients and continue to blend until it is all well mixed (do not blend until it gets oily). With your hands or using cupcake molds shape little cups out of the dough. Dehydrate them for 3 hours at 115F or just refrigerate for 30 minutes (in this case the cups will be softer).

For the strawberry filling:
8 strawberries
2 tbsp raw agave nectar
½ cup melted raw cacao butter
Chop the strawberries and mix them with agave nectar and melted cacao butter.

For the garnish:
½ mango
2-4 strawberries
16 blueberries
Fresh mint leaves

ASSEMBLY:
Fill each walnut-raisin cup with strawberry filling mixture. Decorate each tart with a scoop of fresh mango, a slice of strawberry, 2 blueberries and a fresh mint leaf. Put into freezer for a couple minutes and serve. If you are not planning to serve it right away just keep it refrigerated.

Recipe courtesy of Chef Perkunas of Veggie Vibes.

Strawberry Mint Tartlet Recipe

For the crust: (Makes 8 servings)

1 cup walnuts
3 dates, pitted
1 tbsp raw agave nectar
1 tsp orange zest
A pinch of Kalahari salt

In a food processor grind the walnuts slightly. Add the rest of the ingredients and continue to blend until it is all well mixed (do not blend until it gets oily). With your hands or using cupcake molds shape little cups out of the dough. Dehydrate them for 3 hours at 115F or just refrigerate for 30 minutes (in this case the cups will be softer).

For the topping:
4 large strawberries
1/4 cut crushed walnuts
Fresh mint leaves

Halve strawberries, crush walnuts and pull off small sprigs of mint. Place to the side for assembly.

For the mint-chocolate garnish:
1 cup raw cacao butter
2 tbsp cacao powder
1 tbsp raw agave nectar
1 tsp mint extract
A pinch of Kalahari salt
A pinch of cayenne pepper

Melt cup of cacao butter and mix with 2 spoons of cacao, a pinch of sea salt, a pinch of cayenne peppers, 1 spoon agave nectar and teaspoon mint extract. Stir until mixed thoroughly.

ASSEMBLY:
Fill each tart cup with half a strawberry and squeeze on the mint-chocolate garnish. Sprinkle on some walnuts and add a spring of fresh mint to complete. If possible, add the mint chocolate after placing the tart in the freezer for 10 minutes so the chocolate, still warm, will condense on top of the strawberries.

Recipe courtesy of Chef Perkunas of Veggie Vibes.