These no-bake mini strawberry pies are gluten-free and vegan, featuring a crust made from oats and cocoa powder, a creamy filling of coconut cream and strawberry preserves, topped with fresh strawberries and melted chocolate.
1: In a food processor, add all the crust ingredients and pulse until the mixture comes together.
2: Divide the mixture onto 4-5 mini tarts, pressing it down to the edges and up the sides of the molds.
3: In a medium mixing bowl, add the filling ingredients and combine using a wire whisk.
4: Pour the filling over the prepared mini tarts and place in the freezer for about 1 hour.
5: In a microwave-safe dish, place the chocolate chips and coconut oil, and melt in the microwave at 30 seconds intervals, stirring in between.
6: Take the mini pies out of the freezer and arrange the sliced strawberries over the pies.
7: Drizzle with the melted chocolate.
8: Keep in the fridge until ready to serve.
