Desserts Recipes

Cashew-Cream Tartlets

I decided that I just absolutely had to put up a recipe for Valentines day. When deciding what to make, I wanted to make sure that whatever I made, it would be a single portion size so that all my single girls #HollaAtMe could enjoy a lil solo v-day treat as well. Plus food is bae and I don’t wanna be sharing that with noooobody, anyone with me? In any case, I tried to think of what is the ultimate cutest and most comforting pastry ever. Obviously mini strawberry tartlets came to mind, cuz how freakin cute are they? Yeah they’re adorbs. So here is my modified version. Way healthier, way lighter, refined sugar-free, dairy-free, gluten-free, grain-free…but equally delicious IF NOT MORE SO 😉 Enjoy and happy Valentines day! Remember, it’s the day of love to be spent with those you love the most (AKA the gym & good food in my case) <3

Ingredients (makes 8 mini tartlets):


  • 150g ground almonds
  • 1 egg
  • 1 tbsp coconut oil

Cashew Cream:

  • 1 cup of raw cashews (soaked over night)
  • 1 tbsp fresh lemon juice
  • 1/4 cup almond milk
  • 1 tsp coconut cream
  • 1/2 tbsp coconut shavings
  • 1 tsp honey
  • 1 big pinch of salt
  • 1 pinch of nutmeg

For Decorating

Chocolate sauce:

  • 2 tbsp cacao or carob
  • 3 tbsp coconut oil
  • 1 tsp honey

Coconut sauce:

  • 1 tsp coconut cream
  • 2 tbsp coconut oil

To top:

  • 5-6 strawberries
  • 2 pears

Pear poaching liquid:

  • 1 cube fresh ginger
  • 1 cinnamon stick
  • 1 tsp honey


  1. Let your cashews soak in an air-tight jar full of water in the fridge over night
  2. Make your crust by mixing the almond meal, egg and coconut oil in a medium bowl.
  3. Mix well until evenly combined, roll into a ball, wrap in saran wrap and let rest in the fridge
  4. Meanwhile, place all the ingredients for you cashew cream in a high-speed blender or food processor and blend until smooth
  5. Scoop into a small bowl and let rest in the fridge
  6. Put 3-4 cups of water in a narrow pot with the ginger, cinnamon stick and honey to poach the pears
  7. Add your 3 pears to the hot water and allow to simmer on low heat with the lid on
  8. Grease a cupcake tin with coconut oil, take small balls of the raw crust, place them in the cupcake hole, push down in the middle until the dough forms a tartlet crust shape around the sides
  9. Place the crusts in the oven for about 10-15 minutes until golden at 180 degrees C
  10. While the crusts are in the oven, wash a big handful of strawberries and cut them up in any way, shape or form you like
  11. Make your chocolate and coconut sauces by mixing the ingredients in 2 different bowls
  12. Decorate your strawberry slices in the sauces, lay flat on a plate and put in the freezer
  13. Take your pears out of the boiling water when they’re slightly soft to touch
  14. Cut up the pears in any way, shape or form you like, decorate with the chocolate and coconut sauce and place in the freezer
  15. When the crust is golden, take them out of the oven and let cool on a rack
  16. Once the crusts are cool, put a big spoonful of cashew cream in each and top with your decorated pear and strawberry slices!

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  • Daria
    March 9, 2017 at 2:58 pm

    OMG YUM!!! Can’t wait to try these <3