Mini strawberry cheesecake tartlets recipe
Vegan, gluten-free, wheat-free, natural sugars
Everyone loves a sweet dessert and these little handheld bites are packed full of delicious flavour with a 'shortbread' crust filled with a moorish strawberry filling, topped with coconut cream peak's and white chocolate.
These mini tartlets are quick & easy to make and would make the perfect dessert or appetizer.
Everyone will love them, I am sure :)
Preparation- 20+ minutes
Baking time- 10-12 minutes
Makes- 6-7
Level- Easy
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Ingredients for the base
-200g of plain flour (I use gluten-free)
-100g of coconut oil (Melted)
-5 tablespoons of maple syrup
Ingredients for filling
-150g of cashew nuts (soaked overnight and drained)
-50g of coconut oil (Melted)
-1 tablespoon of maple syrup
-250g of strawberries
TIP- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!
TIP- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!
Toppings (optional)
-Dairy-free white chocolate
-Vegan pink food colouring
-Strawberries
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To make the crusts
Step 1- Pre-heat your oven to 180 degrees c and line a mini tartlet tin with greaseproof paper.
Step 2- In a mixing bowl, combine the flour, melted coconut oil and maple syrup.
Mix and bring together with your hands until a dough forms.
Step 3- Press the dough into the lined tins, prick with a fork and pop into the oven to bake for 9-10 minutes, until golden in colour.
To make the filling
Step 1- Place the drained cashew nuts, coconut oil, maple syrup and strawberries in a food processor/blender and whizz up on high until smooth.
This will take around 5 minutes. 
Step 2- Pour into the mini tart cases and level.
Pop back into the freezer to set.
This will take around 2-3 hours. I like to allow mine to set overnight.
Defrost fully and serve with fresh strawberries. I also added on some dairy-free white chocolate dyed pink. It looks really effective.
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Holly Jade
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