Mini Raw Strawberry Cashew Tarts

I love mini tarts, I think they look so cute! I made these last week and they were so successful on Instagram. You guys loved them! I thought I will share the recipe on my website too. I hope you enjoy this recipe and don't forget to tag me in on social media if you make one of my recipe! 

These tarts are super easy to make and vegan, gluten free and refined sugar free.

Recipe:
Makes 4 mini tarts or one large one.

Ingredients:

Crust:

• 1 cup of raw almonds,
• 1/2 cup of coconut flakes;
• 2 tbsp of coconut oil;
• 1/2 cup of pitted dates;
• 1 tbsp of water;
• 1 tsp of cinnamon;

Filling:

• 2 cups of soaked raw cashews;
• 1/3 cup of almond milk (more if needed);
• 1 tsp of vanilla paste;
• 2 tbsp of coconut oil;
• 1/3 cup of rice malt syrup;
• 2 cups of fresh or frozen strawberries;

Steps:

1. Mix all the base ingredients together in a food processor. Adding more water if necessary.
2. Press the base in your tart molds with your finger and place in the freezer.
3. Mix the filling ingredients (rinse and drain soaked cashews) starting with the cashews first on their own. 
4. Add more almond milk or strawberries if needed.
5. Spoon the filling on top of the crust and place in the freezer to set. Take out 30 minutes before serving. Top with coconut or strawberries.
6. Keep in the freezer for a few weeks.

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