Foods For Health,  Snacks

Festive Coconut Berry Tartlets

fresh-berries-and-coconut-cream-tartsIn Oz…..Christmas tends to be a warm one. So something light & tasty, which is a no-cook no-fuss dessert has got to be a winner!!

This treat will satisfy the sweet tooth & health conscious alike – full of magnesium, calcium, zinc, good fats, anti-oxidants, & protein.    🙂

Ingredients:

Base:

  • 1/4 C sunflower seeds
  • 1/4 C linseeds/flaxseeds
  • 1/4 C macadamia nuts
  • 1/4 C almond meal
  • 1 Tbsp chia seeds
  • 1/2 C pitted dates, soak in bit water
  • 1/2 vanilla bean, seeds scraped
  • 1/2 tsp ground cinnamon
  • 1.5-2 Tbsp coconut oil

Filling:

  • x2 400ml cans coconut cream – chill the tins in fridge overnight.
  • 1 C mixed berries

Method:

  1. Chill down the mixing bowl in the fridge, which you will whip the cream in.
  2. To make the base, put all ingredients together in food processor & process until smooth. The mix should stick together when pressed – but not too wet. Add extra coconut oil if not holding together, or more almond meal if too wet.
  3. Divide the mix into four individual tart tins…..or I love using a large silicone muffin tin. Press the mixture up the sides firmly to form a tart shell. Put into the freezer to firm up the bases.
  4. Open the chilled coconut cream tins & whisk up with electric beater until soft peaks form.
  5. To serve, take the tarts cases out of freezer & remove from tins/trays. Gently spoon in the whipped coconut cream & top with berries. Delicious!!

Recipe by Luke Hines & Scott Gooding from their “Clean Living: Eat Clean All Year” recipe book.

Facebooktwitterredditpinterestlinkedinmailby feather
Facebooktwitterlinkedinrssyoutubeby feather

Leave a Reply

Your email address will not be published. Required fields are marked *