Method

• 1.
  Grease the tart tins with coconut oil, and place baking paper on the base.
• 2.
  Place all buckwheat tart shell ingredients in a bowl and massage the wet ingredients into the dry ingredients until well combined.
• 3.
  Distribute the mixture among the tart tins, then press it in firmly and evenly.
• 4.
  Refrigerate for 15 minutes so the shells can firm up a little before being removed from the tins.
• 5.
  Keep the tart shells in the fridge until required.
• 6.
  Blend all the ingredients in a high-speed blender until smooth.

• 7.
  Divide the mixture into the prepared tart shells and keep refrigerated until serving.
• 8.
  Soak the macadamia nuts in the maple syrup and salt for 1 hour.
• 9.
  Strain the nuts, then arrange them over three circles of baking paper the same size as the tarts. Sprinkle with the black sesame seeds.
• 10.
  Dehydrate at 40°C (104°F) overnight, then store in an airtight container at room temperature until needed.
• 11.
  Combine all the ingredients in a bowl and massage the maple syrup and coconut butter into the dry ingredients.
• 12.
  Arrange the mixture over three circles of baking paper the same size as the tarts.
• 13.
  Dehydrate at 40°C (104°F) overnight, then store in an airtight container at room temperature until needed.
• 14.
  Assembly: Place the coconut or macadamia nut topper (or both!) over the tarts, then serve.