Grain-free Chocolate and Roasted Strawberry Cheesecake Tarts

Name: Happy Days Dairy
Address: 691 Salmon River Rd., Salmon Arm, BC, V1E 3E9, CA
Telephone: 250-832-0209

Low-sugar chocolate cheesecake tarts made with Happy Days goat cream cheese.

Place chocolate for cheesecake filling in an oven safe dish and place on top of your oven. Keep it here to melt while baking the tarts and strawberries.

To prepare the tart shells

Preheat oven to 350F
Add egg whites to coconut and stir until fully coated.
Spray a muffin tin with non-stick cooking spray and press a large spoonful of coconut mixture into each cup, pushing it evenly into the bottom and up the sides.
Bake for 12-15 minutes, or until golden brown.
Let cool in muffin pan before removing and placing on a cooling rack until ready to use.

To prepare the roasted strawberries

Increase oven temperature to 375F and line a baking sheet with parchment paper. You’ll want to use parchment for this as the strawberries get really juicy and sticky. Set aside.
In a medium-sized mixing bowl, add sugar, oil, vanilla, and salt. Once completely mixed, add cut strawberries and coat.
Place strawberries on prepared pan and roast for 20-25 minutes, until juices thicken but are not burnt.
Remove the berries and juice from the pan while still warm.
Place in a small bowl, stir in balsamic vinegar, and set aside.

To prepare the chocolate cheesecake filling

Place cream cheese and milk to a small bowl. Stir until incorporated.
Add chocolate, stir again.
Divide the cream cheese mixture evenly among the coconut cups. Top with roasted strawberries, extra coconut or chocolate shavings.

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