Festive Coconut Berry Tartlets

In 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.