Strawberry Tartlettes

• 2 14 ounces unsalted butter (or vegan margarine for baking like Earth Balance Buttery Sticks)
• 2 14 ounces organic coconut oil
• 14 teaspoon sea salt
• 2 tablespoons sucanat or 2 tablespoons dark brown sugar
• 3 (1 g) packetsvanilla-flavoured stevia (or 2 more tbsp sugar)
• 12 tablespoon vanilla extract
• 1 cup whole wheat pastry flour
• 3 ounces fresh strawberries, roughly chopped
• 14 cup tart cherry juice
• 1 (1 g) packetvanilla-flavoured stevia
• 1 12 tablespoons chia seeds (or white Salba if you prefer)

1. In a bowl, cream together butter, coconut oil, salt, Sucanat and stevia until light.
2. Add vanilla and beat in, then beat in the flour until a stiff dough forms.
3. Wrap in plastic and refrigerate 4-24 hours.
4. For filling:.
5. Puree the strawberries with cherry juice and stevia.
6. Add the chia seeds and pulse inches
7. Pour into a bowl, cover and chill 1 hour.
8. Assembly / baking:.
9. Preheat oven to 325F.
10. Break dough into small pieces and, using your fingers, pat into the bottom and up the sides of a mini-muffin tin to form a "shell".
11. Spoon a tsp of strawberry filling into each shell.
12. Bake for 30 minutes.
13. Cool completely in the tin before carefully unmoulding.

butter, coconut oil, salt, brown sugar, packetsvanillaflavoured stevia, vanilla, whole wheat pastry flour, fresh strawberries, cherry juice, packetvanillaflavoured stevia, chia seeds

Taken from www.food.com/recipe/strawberry-tartlettes-481412 (may not work)