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1
To make the tart shells: Combine all the ingredients in a bowl and stir to mix well.
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2
Place 2 tablespoons of the mixture in the bottom of each of 4 ring molds each 2 inches in diameter.
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3
Pack the mixture firmly into the molds.
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4
(You will have more dough than you need for 4 molds.
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5
Because the tiny tart shells are fragile and time-consuming to make, it is a good idea to line additional ring molds with the remaining dough in case of breakage.)
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6
Place the molds on a nonstick drying sheet on a dehydrator shelf and dehydrate at 105F for 3 hours.
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7
Remove the tart shells from the drying sheet and dehydrate directly on the shelf for about 10 hours longer, or until just dry.
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8
To make the Caramel Sauce: Drain the cashews, pat them dry, and then measure them.
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9
You should have 1/4 cup; discard any excess.
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10
In a high-speed blender, combine the cashews, Cashew Milk, honey, Date Paste, and maple syrup and process until smooth.
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11
Strain the puree through a fine-mesh sieve.
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12
Set aside 4 tablespoons for the tarts; reserve the remainder for another use.
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13
Spoon 1 tablespoon of the Mexican Chocolate Sauce in a circle on each plate.
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14
Put a tart shell on top of the sauce.
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15
Spread 2 tablespoons of the Chocolate Fudge-Almond on the tart shell.
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16
Arrange 7 banana slices on top.
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17
Drizzle 1 tablespoon Caramel Sauce over the bananas and on the plate.
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18
Sprinkle with the Honey Walnuts.
