COCONUT BERRY TARTLETS
Our Christmas days tend to be hot & sticky. This fresh fruit tart made with a base full of healthy seeds & nuts is quick & simple. A no-cook, no-fuss dessert that will satisfy sweet tooths and the health conscious alike.
Makes 4
4 individual tart tins with loose bases.
1/4 cup each of sunflower seeds, golden linseeds, macadamia nuts, almond meal
1 Tab chia seeds
1/2 cup pitted dates
1/2 vanilla bean, seeds scraped
1/2 tsp ground cinnamon
2 Tab coconut oil
FILLING:
1 X 400ml cans of coconut cream
1 cup mixed berries
BASE:
Put all the ingredients together in a food processor and process until smooth.
The mix should stick together when pressed, but you don’t want it to be too wet or sticky, as it won’t hold together.
If it isn’t sticky enough, add some extra coconut oil. If it’s too wet, add more almond meal.
Divide the mixture between 4 individual tart tins with loose bases, then press the mixture into the basde and up the side of each tin to form a tart shell. Put the tins in the freezer to firm up the bases.
FILLING:
Chill the cans of coconut cream in the fridge overnight.
About 1/2 an hour before you are ready to start work, put a mixing bowl in the freezer to chill.
Open the chilled cans and spoon the thick layer of cream off the top and into the chilled bowl.
Using an electric mixer, whisk the chilled cream until soft peaks form.
To serve: Take the tart cases out of the freezer, remove them from the tins, and then gently spoon in the whipped coconut cream. Top with the berries. Delicious!
