Easy all vegan breakfast tartlets. A dreamy chocolate crust filled with creamy cashew frosting. Learn how to make it now.
Note: the frosting is super easy to make but takes up a bit of time due to achieving the consistency we want it to have. I suggest you read the recipe before you go and make it so you can plan ahead.
The day before: start by soaking the cashews in a bowl of filtered water in the morning. Soak for about 4-6hrs.
Drain and rinse the cashews and add them along with all the other ingredients for the frosting (except for the coloring) into your blender. Blend well. Divide into two airtight container.
Mix 1 tsp blue spirulina powder into one of the boxes and 1 tsp green spirulina powder into the other one. Stir well.
Close the containers and leave into your fridge overnight.
Put all the ingredients for the crust into your food processor. Mix well until a crumbly yet sticky dough forms.
Press into your tartlet molds and store in the freezer until the frosting is done.
The next morning take the frosting out of the fridge. Fill into a piping bag (the one I used can be found here) with both of the colors and pipe over the tartlet crusts. Decorate with fresh blueberries and mint leaves if you want to.
Leftover frosting can be piped and frozen and used as cake decoration whenever you need it or to top your porridge with. There are no limits 😉