Mini Strawberry Cheesecake Tartlets
[Vegan, Gluten-Free]

1. Pre-heat your oven to 355°F and line a mini tartlet tin with greaseproof paper.
2. In a mixing bowl, combine the flour, melted coconut oil and maple syrup. Mix and bring together with your hands until a dough forms.
3. Press the dough into the lined tins, prick with a fork and pop into the oven to bake for 9-10 minutes, until golden in color.
4. Allow to cool fully before filling.

To Make the Filling:

1.  Place the drained cashew nuts, coconut oil, maple syrup and strawberries in a food processor/blender and blend on high until smooth. This will take around 5 minutes. 
2.  Pour into the mini tart cases and level. Pop back into the freezer to set. This will take around 2-3 hours or you can leave it overnight.
3. Defrost fully and serve with fresh strawberries and pink colored white chocolate.