(Serves 4-5 mini tarts)
3 Tbs Coconut oil
3 Tbs Cocoa powder
2 Cups rolled oats
½ Cup dates
¼ Cup water
400 ml Coconut cream
¼ Cup strawberry home-made sauce
(for sauce, see fish burgers recipe, just leave the cumin out)
10-15 ml Honey
125 g Fresh strawberries
(see recipe: and use the coulis Malva pudding with a Strawberry butter syrup – SASGA (strawberries.org.za))
- In a food processor, add all the crust ingredients and pulse until it comes together. Divide the mixture into 4-5 tart pans and press down all the way to the edges and up.
- For the filling: add the ingredients and mix with a whisk. Pour the filling over the prepared crust & freeze for about 1 hour.
- Remove the tarts from the freezer and let it stand for a few minutes. Loosen carefully with a round knife tip, and press our gently.
- Serve with fresh strawberries or a strawberry coulis.
Comment recipe # 76
Taking a break from animal products is always a good idea (if you are not vegan). I have three wonderful men in my life (a husband and two sons), and they love their meat, dairy and eggs. But when we want to keep the balance on our plates with plant-based alternatives, this vegan tartlets is a winner!