Polar Bear Dark Chocolate Peppermint Tarts

Directions

• You will need to soak your cashews for the filling. Stir 1/4 tablespoon Celtic or Himalayan pink salt into 3 cups filtered water in a medium sized glass bowl. Add the 1 1/2 cups of raw cashews, cover with a thin kitchen or tea towel, and allow the bowl to sit on the counter for 3 hours. Before using the cashews, rinse and drain them until the water is clear. 
• If your hazelnuts are not toasted, spread them out onto a baking sheet and bake at 350°F for 5 minutes, allow to cool for a few minutes before starting the crust. 
• To make the crust, prep your tart pans by lightly greasing them with melted coconut oil. Place the crust ingredients in the bowl of a food processor and process for about 1 minute, or until the ingredients start to stick together. I like to add the hazelnuts at the very end and only blend until chopped so the crust is still crunchy. 
• Evenly distribute the crust between the tart pans, and firmly press it into the bottom and up the sides using the palm of your hand or the bottom of a small drinking glass (the back of a spoon also works well). 
• Transfer the pans to the freezer while making the fillings (I find it helps to place them all on a baking sheet first to make it easier to move them around). 
• Place all of the filling ingredients (except for the candy canes) in a high-powered blender, and blend until smooth. I like to work my way up to high and then let it blend on high for 1 minute to get it super smooth. Stir in the crushed candy canes. 
• Remove the tart pans from the freezer and pour the filling into each. Return to the freezer for at least an hour, or overnight before decorating. 
• When you are ready to decorate the tarts, use a grass piping tip to pipe long cashew buttercream all over the top for fur. Add marzipan for the ears and paws and cover those with buttercream as well. 
• Melt the chocolate in 30 second intervals (at 50% power) stirring in between, until smooth. Use a toothpick dipped into the chocolate to draw the faces onto wax paper, and transfer to the top of each tart once set. 
• Color a little marzipan with beet juice and add to the middle of each ear and under the eyes for cheeks. Garnish with more crushed candy cane and enjoy! 
• The tarts will keep for a few days wrapped and stored in the refrigerator, and up to a week in the freezer.