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.
| Serves | 2-3 Tarts |
|---|---|
| Makes In | 2 hours |
| Difficulty | Easy |
| Dietary | [[v]] [[g]] |
Ingredients
For The Base
| Qty | Ingredient |
|---|---|
| 120g | Oats |
| 2 tbsp | Coconut Oil |
| 1 tbsp | Honey |
| 4 | Medjool Dates |
For The Filling
| Qty | Ingredient |
|---|---|
| 250ml | Coconut Cream (Not Milk) |
| 3 tbsp | Honey |
| 1 | Ripe 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.
