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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.



Qty Ingredients
120g Oats
2 tbsp Coconut Oil
1 tbsp Honey
4 Medjool Dates


Qty Ingredients
250ml Coconut Cream (Not Milk)
3 tbsp Honey
1 Ripe Banana
Strawberries for Topping


  1. Add the oats, coconut oil, honey and pitted dates to a food processor and blend until a sticky mixture forms.
  2. 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.
  3. Add the coconut cream, honey and banana to the food processor and blend until smooth and creamy.
  4. Take the tart bases out of the freezer and remove from the moulds.
  5. Spoon the coconut cream into the tarts and top with half a strawberry.
  6. Place back into the freezer for at least 45 minutes to set.

Keep refrigerated and eat within 3 days.

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