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STRAWBERRY & COCONUT CREAM TARTS

July is Wimbledon, so what better way to celebrate than with these delicious strawberry & coconut cream tarts?

 These sweet, creamy, indulgent tarts are completely gluten, dairy, egg and nut free, making them perfect for a Summer party or a get-together as anyone will be able to enjoy them.

Serves2-3 Tarts
Makes In2 hours
DifficultyEasy
Dietary[[v]] [[g]]

Ingredients

For The Base

QtyIngredient
120g
Oats
2 tbspCoconut Oil
1 tbspHoney
4Medjool Dates

For The Filling

QtyIngredient
250ml
Coconut Cream (Not Milk)
3 tbspHoney
1Ripe Banana
Strawberries for Topping

Method

  • Add the oats, coconut oil, honey and pitted dates to a food processor and blend until a sticky mixture forms.
  • Press the base mixture into tart tins (silicon works best but you can also use a cupcake tray). Make sure to mould the mixture up the sides too. Place into the freezer for hour an hour to set.
  • Add the coconut cream, honey and banana to the food processor and blend until smooth and creamy.
  • Take the tart bases out of the freezer and remove from the moulds.
  • Spoon the coconut cream into the tarts and top with half a strawberry.
  • Place back into the freezer for at least 45 minutes to set.
  • Keep refrigerated and eat within 3 days.