1/4cnon-dairy milk or creamNut Pods Creamers work well
Make the tartlet shellsPreheat the oven to 350°F Grease your mini muffin tin(s) unless yours is non-stick.
If using whole graham crackers: Grind the crackers to fine crumbs in the food processor or place the crackers in a zip top bag and crush with a rolling pin or mallet. Chunks of cracker will make the shell too delicate, so be sure to grind it to crumbs.
Place the crumbs in a small mixing bowl and stir in the melted butter and sweetener. If the mixture is too dry, add another tsp of liquid sweetener or water.
Place one packed tablespoon of the mixture into a well of the muffin tin. Gently press into the bottom and work it up the sides. Repeat to fill all the wells.
Bake 5 minutes. If the shell has puffed up, use a small spoon to press it flat before it cools.
Leave the shells in the tin to cool for at least 20 minutes.
Make the filling (2 options)Chocolate Avocado Cream
TO MIX WITH A BLENDER OR FOOD PROCESSOR: Place all of the filling ingredients into a food processor or blender. Run on high for 15 seconds, Scrape down the sides and bottom of the bowl and run again. Repeat until the mixture is smooth.
TO MIX WITH AN IMMERSION BLENDER: Place the cocoa powder, maple syrup or agave and melted vegan butter into a small mixing bowl. Blend until smooth.
Chocolate Ganache Filling
Place the chocolate and milk/cream in a microwave-safe bowl.
Heat on high for 30 seconds. Stir for 30 seconds.
If there are any large chunks of chocolate remaining, heat for 15 seconds more. Otherwise, stir until the residual heat melts the chocolate and the mixture is smooth.
Assemble the TartletsNOTE: If making this ahead of time, wait to assemble them until the day of. Store the shells at room temperature. The shell will keep it slightly crunchy texture better.
Slice the strawberries to a size that will fit the tartlet.
When cooled, gently remove the tartlet shells from the pan. A toothpick or mini spatula to loosen from the pan will do the job without breaking it.
Pipe or spoon about 1 Tsp filling into the shell. Top with strawberries.
Avocado filling should be refrigerated.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.