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Vegan Strawberry chamomile tarts

Makes five 6-inch tarts

Ingredients:

For the crust:

• 2 cups almond flour 

• ⅓ cup melted vegan butter or coconut oil

• ¼ cup sugar

• 1 tsp vanilla

• Pinch of salt

For the strawberry chamomile filling:

• 1 cup soaked cashews

• 1 can of coconut milk, just the solids (chilled in the fridge overnight to separate)

• 1 cup chopped strawberries 

• ½ cup strong chamomile tea (brewed with 3 tbsp loose chamomile flowers or 3 teabags)

• 2 tbsp lemon juice

• 4 tbsp maple syrup

• 1 tsp vanilla

• Pinch salt

Sliced strawberries for garnish

To make:

1. Begin by making the crust. Preheat your oven to 400 F and grease the tart pans.

2. In a medium bowl, combine the almond flour, melted vegan butter or coconut oil, sugar, vanilla, and salt. Mix well to completely combine, then divide evenly among the tart pans. Use your fingers to press the crust into an even layer on the bottom of each pan.

3. Bake at 400 F for 8-10 minutes, then let cool completely.

4. Meanwhile, make the filling. To a blender, add the soaked cashews, the solids from one can of coconut milk, strawberries, chamomile tea, lemon juice, syrup, vanilla, and salt. Blend until completely smooth.

5. Once the shells are completely cool, divide the filling evenly among the shells, then pop into the freezer for at least 2 hours to set.

6. When you’re ready to enjoy the tarts, remove them from the freezer and let them thaw for 10 minutes. Then top with sliced strawberries for garnish. Enjoy!!

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