Julieann's Strawberry Tartlets

These vegan gluten-free tartlets are also free of refined sugar.

Makes 18-20 mini tartlets

1/2 cup whole raw cashews, soaked for 35 minutes to 1 hour
about 2 tablespoons water
1/4 cup quinoa, rinsed and drained
3/4 cup unsweetened shredded coconut
1/4 cup coconut sugar
1/2 tsp kosher salt

1/8 teaspoon pectin
1 1/2 tsp cold water
3 cups strawberries, cleaned and trimmed, cut into bite-sized pieces
1/4 cup coconut sugar
1 Tbsp pomegranate juice

Garnishes (optional): Orange zest, Melted cacao nibs, Cashew "whipped cream" (see Note)

For the crust: Center a rack in the oven and preheat the oven to 350°. Lightly oil 20 mini-cupcake tins and set aside.

Soak the cashews in tap water until softened, 35 to 60 minutes. Place in a blender with enough water (about 2 tablespoons) to make a soft puree; transfer to a medium bowl and mix in the quinoa, coconut, coconut sugar and salt. Press a scant tablespoon of this soft dough into each mini cupcake-tin; it will not come all the way up the sides, and the bottom should be thicker than the sides. Bake for about 10 minutes, or until deep golden brown. Let cool.

For the filling: Combine pectin and water in a small bowl; set aside for 10 minutes.

Place 1 cup of the strawberries in the container of a blender or food processor and puree. You should have about 1/2 cup. Add coconut sugar and softened pectin, and process briefly to combine.

Transfer the puree to a small saucepan and cook over medium heat, stirring constantly until the mixture comes to a boil. Continue to cook for about 1 minute, stirring. Remove from heat and set aside.

Place the remaining 2 cups strawberries in a bowl, add the puree and pomegranate juice, and stir gently to combine.

To finish: Immediately spoon the strawberry filling into the cooled baked crusts. Refrigerate for about 2 hours, or until firmly set. Remove from the refrigerator about 15 minutes before serving, and top with one or more of the optional garnishes, if desired.

Per tartlet: 66 calories, 1 g protein, 9 g carbohydrate, 3 g fat (1 g saturated), 0 mg cholesterol, 55 mg sodium, 1 g fiber.

Note: For cashew "whipped cream," process room temperature cashews (soaked for at least 40 minutes) with a little of the soaking liquid in a blender until smooth. With the blender running, drizzle in slightly heated coconut oil until a cream forms. Serve immediately, or chill until needed.

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