Chocolate Cashew Cream Mousse Tarts

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Matthias and Petra from Lugano left a box of Pepperidge Farm Puff Pastry cups in our freezer when they left, and surprise, the pastry cups are vegan! Our house is being painted this week, so I decided to try out a treat for the painters, who are doing an awesome job. It was yummy and easy! The painters gobbled them up. I definitely need to make these again.

I just saw pictures of folks poking through the top of the pastry to put the cream inside the cup. Oooooh, I guess that's part of the design. I just put the cream on top. But it was still delicious!

Ingredients
1 box of 24 read-to-bake bite size Puff Pastry Cups from Pepperidge Farm
3/4 cup raw cashews
2 T confectioners sugar
2 squares of dark chocolate, melted
1 tsp vanilla extract
(Optional) grated chocolate and/or shredded coconut

Instructions
Soak the cashews in water for a couple 2 hours if you can (though it will still work if you can't wait -- I soaked them for 10 minutes and then lost patience :). Drain most of the water but leave a little (we want the cashew cream to be thick).

Make the puff pastry cups as directed on the box. While they're cooking, make the cashew cream mousse: In a food processor, cream the cashews, sugar, and vanilla together. Scoop into a small bowl and mix in the melted chocolate (I microwave the chocolate 1 minute to melt). Spoon on top of each pastry cup. Top with fruit, and optionally coconut and/or grated chocolate.

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