Soak the cashews overnight in water.
Chop pineapples and dates into small pieces and create a sticky mass. If the fruits are not sticky enough you might want to moist your hands and compress the mass. Cover small round tins with baking paper and press the pineapple-date-dough into the tins. Place it somewhere cool.
Puree soaked cashews in your mixer, peel the orange, chop it into small pieces and puree it together with the cashews. Add maca, agave syrup, coconut oil and salt. Puree your ingredients again. Now your tartlet cream is ready!
Put the cream on top of the cooled dough and smooth it down. Put it in the freezer for a couple of hours to set. Finally serve your fruity tartlets with pulp of passion fruit.
The given amount serves 1 – 2 people.