Raw Strawberry Tartlets

To make the base

1. Grease 4 tartlet tins with coconut oil or dairy-free butter.

2. Place the hazelnuts, brazil nuts, melted coconut oil and dates into a food processor/blender and whizz up until like breadcrumbs.

3. Firmly press the mixture into the greased tins and place into the freezer.

To make the filling

1. Place the soaked cashew nuts, strawberries, coconut cream, coconut oil and maple syrup into a food processor/blender and whizz up on high until smooth.

This will take around 5 minutes.

2. Pour into the base mixture and level. Pop back into the fridge to set. This will take around 1 hour.

I decorated my tartlets with strawberries, freeze dried strawberries, flaked almonds, vegan cream and my homemade strawberry macaroons.

To serve, fully defrost.
Slice and enjoy!

Store in a sealed container in the fridge. Best enjoyed within a few days.