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 get-together as anyone will be able to enjoy them.
Ingredients
BASE
| Qty |
Ingredients |
| 120g |
Oats |
| 2 tbsp |
Coconut Oil |
| 1 tbsp |
Honey |
| 4 |
Medjool Dates |
FILLING
| Qty |
Ingredients |
| 250ml |
Coconut Cream (Not Milk) |
| 3 tbsp |
Honey |
| 1 |
Ripe Banana |
|
Strawberries for Topping |
HOW TO
- 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.