Spicy Strawberry Cream Tarts
Raw, Vegan, Gluten Free Strawberry Cream Tarts with a little Cayenne kick!
You will require 4 inch tart pans, mini tart pan or a large 9 inch tart pan.
Ingredients
Crust
- 2 cups Raw Almonds
- 2 cups Dates
- 1 tablespoon Raw Cacao Powder
- 1 teaspoon Vanilla Bean Powder
- 1/2 teaspoon Cayenne Pepper
- Dash of Salt
Cashew Cream
- 2 cups Raw Cashews
- 1 cup Coconut Oil
- 1 cup Filtered Water
- 1 tablespoon Vanilla Bean Powder
- 1 tablespoon Agave Nectar
Instructions
For the Crust
- Place almonds into the food processor and pulse until a powder forms, but with chunks of almonds still present.
- Add in the dates, cacao powder, vanilla bean powder, cayenne pepper and salt.
- Pulse until a dough consistency forms and the dough is sticking together. Be careful not to over-process or the almonds will release too much oil.
- Remove the dough and place into 4" tart pans lined with saran wrap.
- Press dough evenly into mold.
- Cover with saran wrap and place into freezer.
Cashew Cream
- Add all ingredients into a high speed blender and blend until smooth.
- Mixture should be so thick that you will need to use your tamper.
- Once blended, place cream into a glass container and put in the fridge.
- For best results leave cashew cream in the fridge overnight to thicken.
Assembly
- Remove tart pans from freezer and cashew cream from fridge.
- Use a pastry bag or a spoon and place cashew cream into the crust. (l like to overflow the tart, you can fill it up as much as you like.)
- Cut up fresh strawberries and decorate how you wish.
- Enjoy!
Notes
You can also use a muffin tin lined with saran wrap to mold the crust. Blueberries would also be a great addition to this dessert.