As well as summer, strawberry season is also coming to an end. Which is pretty sad and I honestly can’t even handle the thought of winter right now. Luckily you can still find a bunch of delicious fresh and local strawberries in the stores.
Technically I’m sure this recipe will also work with frozen strawberries, but why not take advantage of the fresh ones as long as they’re still available?
This recipe works perfect if for any dinner party or even a bbq, as you can whip it together in less than 30 mins the night before and just have them ready sitting in the fridge when you want to serve it. I also like to make them to just have them in the fridge for whenever I’m craving a sweet snack, and not only are they delicious, they are also pretty nice to look at!
Makes 6-8 Tartelettes
for the crust:
- 1 c almonds
- 1 c oats
- 2 tbsp cocoa powder
- 10 pitted dates (less if you’re using medjool)
- 1/4 tsp salt
- 2 tbsp melted coconut oil
- 1/4 soy milk
for the filling:
- 1 c or 200g chopped fresh strawberries
- 1/2 c or 130g cashew butter
- 4 tbsp melted coconut oil
- 3 tbsp melted cocoa butter
- 3 tbsp agave sirup
- a pinch of salt
- a pinch of lemon juice
- Start by making the crust. Preheat the oven to 175C.
- Next add all of the dry ingredients into a food processor and blend well.
- Once they are completely broken down add the coconut oil and the soy milk.
- Blend until a firm ball of dough forms.
- Depending on the size of your tartlets molds (you can also use cupcake molds) divide the dough in between 6 or 8 parts and press into molds.
- Now bake for 10 mins, let them cool down completely after removing the from the oven.
- To make the cheesecake filling melt the cocoa butter and add into the clean bowl of the food processor and blend for a couple of minutes until a very smooth cream forms.
- Now divide the filling between the cool crusts and place in the fridge for at least 8 hours or over night.
- Serve with some fresh strawberries on top.