This post was originally published on MindBodyGreen.com.
As we begin settling into warmer weather in the northern hemisphere, summer is just around the corner and fresh berries will very soon be making their way into season in no time! I love beautiful pastries and vegan desserts, so today I am going to show you how to make some strawberry almond tartlets filled with lemon cashew cream. Easy and simple, these tarts are gluten free, deliciously vegan and requires no baking at all.
INGREDIENTS (makes 12 mini tartlets)
- 1 1/2cup raw almonds or almond meal
- 1 cup pitted dates
- 1 tbsp melted coconut oil
- 1 tbsp almond milk (any nut milk is fine)
- Dustings of coconut or almond meal
- Tart baking pan
- 1 cup soaked raw cashews
- Juice of 1/2 lemon
- 1 tbspn of lemon zest
- 5 tbsp almond milk (any nut milk is fine)
- 2 tsp coconut sugar
- 1 tsp vanilla essence
- Fresh sliced strawberries
- Fresh blueberries
- Coconut flakes
1. Soak raw cashews for at least an hour. The longer the cashews are soaked, the softer and creamier the texture will be.
2. Once soaked, combine cashews, lemon, almond milk, coconut sugar and vanilla essence in a blender or food processor. Blend together until you achieve a creamy and smooth consistency.
4. Keep the cashew cream mixture cool in the refrigerator while you begin preparing the tart shells in the following step.
1. Combine raw almonds (or almond meal), dates, coconut oil and almond milk in a blender or food processor. Add almond milk to achieve the consistency desired.
2. Take a heaped tablespoon of mixture and roll into ball.
3. Place into a mini tart pans and using the tamper, gently but firmly press the balls into the well so that the sides of the tart shell come just about the pan. If you don't have a tamper, you can also use the end of a wooden spoon to press the mixture in shape. Repeat until pan is full and chill for 15 minutes.
- Remove chilled tart shells from the fridge and transfer them onto a plate.
- Fill each tartlet with cashew cream.
- Top with fresh strawberries layered in the shape of a rose with a blueberry in the center and garnish with a light dusting of shredded coconut flakes. The tartlets are best eaten immediately but will keep in the fridge for one day. Enjoy!