Line 6 hand-sized tart tins or cupcake moulds with baking paper.
For the crust: Drain the dates. In a food processor, process all of the crust ingredients (except the optional moringa/green powder) until it forms a sticky dough. Press the dough into the bottom and sides of the tart tins to form a crust about ½ cm thick. You will have some mixture left over.
For the filling: Using a food processor or hand held whizz stick, puree ½ of the apple. In a medium bowl, combine the puree with the rest of the ingredients. Spoon the apple and blueberry mixture into the tart tins.
(Optional) For the tart tops: If you have Moringa powder or another green vegetable powder, mix this with your remaining crust mixture
For the tart tops: With your remaining crust mixture, use a rolling pin or hands to flatten into approximately ½ cm thick. Use a cookie cutter or knife to create different shapes. Carefully place the shapes on each of the tarts. Serve immediately or set aside in fridge for up to 3 days.