1. In bowl of food processor fitted with steel blade, add nuts and dates. Process until finely chopped,  add cocoa, flax seeds and salt, blend until combined.
2. Add honey and process a few seconds. Remove from processor to medium bowl.
3. Roll mixture into 1 ” round balls and place each ball into wells of mini muffin tin. Pressing mixture up the sides and bottom of each well.  Form a hollow well inside each bowl to create the brownie tart shell.
4. Freeze brownies 25 minutes then remove from wells and store brownies in zip lock bag until ready to serve.
5. Right before serving, thaw and fill with ganache and fresh fruit. Drizzle with melted peanut or almond butter if desired.

Making ganache

1/2 cup heavy whipping cream

1 cup mini chocolate chips

In small mixing bowl, add chocolate chips.  In small glass measuring cup add cream. Place in microwave for 25 seconds to warm but not boil.  Pour cream over the chips.  Stir until smooth.  Use as filling for brownie tarts.