Makes 15 tartlets
1 tsp coconut oil
1 cup almonds
5 medjool dates, pitted
1/4 cup desiccated coconut
1 Tbsp raw cacao powder
A good pinch of salt
1 tsp vanilla essence (the real stuff)
1 Tbsp peanut butter
1 Tbsp water
10 strawberries + 3 extra for the top, washed and hulled
1/2 cup raw cashews
1 tbsp coconut oil, melted
2 Tbsp maple syrup (the real stuff)
1 tbsp lemon juice
1/2 tsp vanilla (the real stuff)
Base: Grease a mini muffin tin with the coconut oil, set aside.
Place the almonds into a food processor and blend until reasonably smooth.
Add remaining ingredients and blend until well combined.
Press mixture into each mini muffin tin so that the bottom and sides are covered, forming a little cup.
Strawberry Filling: Place the cashews into a blender and blend into a fine crumb.
Add remaining ingredients (except the 3 extra strawberries for decoration) and blend until a smooth strawberry cream is formed.
Dice the 3 remaining strawberries, set aside.
Assembly: Spoon the strawberry filling into the pre-prepared almond cups and top with the diced strawberries and pomegranate.
Allow to set in freezer for at least 2 hours before serving.
They keep in the freezer for when visitors pop in.
Everything to make this recipe is available at Vive Health Foods. Pop in or order online.
# Indulgence is part of the health equation. Enjoy treats that will serve your health rather than take away from it. Gina Rose x