1cupraw cashews soaked for 1 hour in boiling water
2tablespoonshoneymaple syrup for vegan
1tablespooncoconut oil melted
3tablespoonshoneymaple syrup if vegan
3tablespoonscoconut oil melted
1/3cupdark cocoa powder
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In a food processor combine dark cocoa powder, oats and almond meal. Process for 1 minute until a fine powder forms.
Add dates, honey, coconut oil, salt and process until a smooth sticky mixture forms, about 2 minutes.
Firmly press 2 tablespoon-size balls of dough into mini muffin cup tins. Form a well in the center of each with your thumb. Place in refrigerator until ready to use.
Pour boiling water over raw cashews and allow to soak one hour. This will soften the cashews.
Drain soaked cashews and place them in a blender such as a VitaMix. Add strawberries, honey, coconut oil, and lemon juice. Process for 2 to 3 minutes until silky smooth. You might need to scrape the sides of the blender halfway through.
Place strawberry filling in a piping bag and pipe into the chocolate crust. Refrigerate until ready to use again.
Combine chocolate glaze ingredients in a small bowl and whisk to combine. Drizzle chocolate glaze over filled strawberry tarts. Refrigerate for at least on hour before serving.
Store in refrigerator up to a week or freeze for up to a month.
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