Sometimes we all need a little sweetness to get us through the afternoon. This healthy version of the classic Swedish strawberry tart is perfect for guilt-free snacking and is free from processed sugar, flour and dairy so is great for those with allergies. To celebrate our gorgeous new Love Food collection of Recipe Folders, Greeting Cards, Meal Planners and more, we thought we’d share this tasty recipe.
Ingredients
Base
200g/ 1.25 cups ground almonds
3 tbps coconut oil
10 pitted dates
2 tbsp filtered water
Filling
1 tin coconut cream
300g / 1 punnet strawberries
Method
To make these adorable tarts, you’ll need to get ready by placing the tin of coconut cream in the refrigerator overnight.
One you’re ready to go, heat your oven to 150c / 300f. Start by placing all of the base ingredients in a food processor and combine on a low speed until the dates have broken down and everything is mixed together. To make things easier, ensure your coconut oil is already melted before you add this.
Gently roll out the mixture using a rolling pin until it is 1/2cm / 1/4in thick and then use a cookie cutter to cut out circles. Grease your muffin tins with coconut oil and then add each base into the tin, moulding into shape with your fingers. Bake in the oven for about 15 minutes until just golden brown. Leave to cool.
For the topping, whisk the chilled coconut cream until it resembles thick, whipped cream. Then slice your strawberries and add both of these to your bases. Store in the refrigerator until ready to serve.
We hope you love making this sweet and tasty recipe. Be sure to share your results on Instagram by tagging us @kikkik_loves.
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