60 g of dried dates
60 g of prunes
40 g of raisins
½ teaspoon of cinnamon
100 g ground almonds
1 to 2 tablespoons of rum
3-4 tablespoons of date syrup (or other)
1 large ripe avocado
1 small banana
The juice of ½ lemon
1 tablespoon of maple syrup
Mix all the ingredients from the first group above including about 2/3 of the ground almonds in the blender bowl. Pour a little water (add more if necessary while grinding) and mix everything thoroughly until thick paste.
Incorporate the rest of the ground almonds, working with a wooden spoon. Oil silicone tartelette molds and with well oiled hands, line the molds with this date paste (it is very sticky, but the oil can tame it). Press and smooth. Refrigerate for at least 60 minutes.
Combine the ingredients of the second group in the blender bowl. Blitz until smooth and thick cream. Transfer to a covered container and place in the refrigerator as well.
Garnish the vegan tartelettes with avocado cream just before serving. Decorate to taste.