Total time: 20 minutes prep time, 20 minutes chilling time
Serves: 2 mini tarts
In a NutriBullet, mix the cashews until finely chopped, then add the coconut, rice malt syrup, vanilla and sea salt. Blend for a few minutes until it becomes dough, adding a little of water if it becomes too dry.
Line the tart molds with plastic wrap and press the dough in the molds with your hands, so all sides are around 5mm thick. Place in the freezer for 20 minutes to set.
Once the cases are chilled and set, top each tart with coconut yogurt and sliced strawberries. Enjoy!
Keep in the fridge for up to 2 days.
Recipe written and photographed by @healthyfrenchwife