Whilst visiting a local market with my good friend Jess, I stumbled across this beautiful high tea serving tray that I have served these little tartlets on. It instantly inspired me to go home and make these gorgeous little treats!
With strawberries just coming into season here in the Southern Hemisphere, you can expect to see many more strawberry creations! I may even grow my own...
Makes 15 tartlets
1 tsp coconut oil
1 cup almonds
1/2 cup medjool dates, pitted (about 5 large dates)
1/4 cup desiccated coconut
1 tbsp cacao powder
good pinch of salt
1 tsp vanilla essence (the real stuff)
1 tbsp almond butter
1 tbsp water
12 strawberries + 3 extra for the top, washed and hulled
1/2 cup raw cashews
2 tbsp coconut oil, melted
1 1/2 tbsp maple syrup
1 tbsp lemon juice
1/2 tsp vanilla (the real stuff)
Base: Grease a mini muffin pan with the coconut oil, set aside. Place the almonds into a food processor and blend until relatively smooth. Add remaining ingredients and blend until well combined. Press enough mixture into each muffin pan so that the bottom and sides are covered, forming a little cup.
Filling: Place the cashews into a blender and blend until as fine as possible. Add remaining ingredients (except the 3 extra strawberries) and continue to blend until a beautiful thick, smooth strawberry cream is formed, be sure to scrape down the sides as you go. Dice the 3 remaining strawberries, set aside.
Spoon the strawberry filling into the pre-prepared almond cups and top with the diced strawberries. Allow to set in freezer for at least 2 hours before serving.
They keep in the freezer for up to two weeks before they start to lose their quality.
~ I use all organic ingredients as much as I possibly can, as I believe that you must start with exceptional ingredients if you want your end product to be of the highest quality! And when you use organic ingredients you are eliminating harmful pesticides, herbicides, GMO's and other harmful toxins from your diet! ~