Vegan Recipe – No-Bake Chocolate Strawberry Tarts

 

INGREDIENTS

Crust:

  • 3/4 cup almonds or pecans
  • 1/4 cup cocoa powder
  • 4 medjool dates
  • 2 tsp maple syrup
  • 3 tsp coconut oil

Topping:

  • 1 coconut can refrigerated, top cream only
  • 1/4 cup cocoa powder
  • 3 tbsp maple syrup
  • 6 strawberries

PREPARATION

  1. Grab a cupcake/muffin tin and parchment paper. Cut strips of paper and place into the cavities of the tin so you can easily lift the tarts later.
  2. First make the crust, add all ingredients to a food processor and grind until it’s come to a sticky mixture.
  3. Spoon in the crust a spoonful at a time, pressing the crust on the bottom of the tin and up the sides. Stick the tin in the freezer while you make the topping.
  4. Using 1 can you’ve refrigerated overnight or for a few hours, scoop out the top cream (do not use any of the water, save it later for smoothies). Add the coconut cream to a large mixing bowl and using a hand or stand mixer, begin to slowly beat the cream for approx. 3 minutes.
  5. Next, add in the cocoa powder and syrup, still mixing for a couple more minutes until you have a chocolate whipped cream!
  6. Take the crusts out of the fridge, you’re ready to add the topping.
  7. Add the chocolate cream to a large plastic bag and snip the corner to pipe the cream into the crusts. Slice a strawberry for each tart and place on top of the cream and voila! You can store in the fridge until you’re ready to serve.