4 drops of culinary-grade bergamot oil (this is what makes Earl Grey tea)
To make the base, pulse the walnuts with the chopped dates and salt. You might need the teeniest splash of water to bring it together. Press the mixture firmly into a dinky tray of small cupcake holders. Silicone ones are best because the mixture won’t stick. Cookie cutters are useful too. Line the sides and the bottom as thinly as you can. Freeze. You can also use three
8cm pans or one 18cm springform cake pan instead if it all seems too tedious.
To make the filling, give the cashew butter, avocado (if using), hot water, cacao powder, maple
syrup and tamari a good whizz in the blender. You should have a dense, dark, glossy ganache by now.
While the motor is running, slowly add a steady stream of melted cacao butter and four drops of bergamot oil. Taste and decide whether you’d like more sweetness or perhaps more saltiness from the tamari.
Once you’re happy, spoon the filling into each of your prepped cupcake holders and smooth the top with your tongue or spoon, whichever is more appealing. If you have any filling left over, scrape it into silicone ice cube trays and freeze for 10 minutes. Instant raw chocolates! I store my platoon of tartlets in the freezer, ready to serve at late notice with little strips of orange peel if I have it. The mini ones are useful for parties and pass-arounds.