Healthy Strawberry and Cream Tarts

Valentine’s Day. Some love it. Most hate it.

Personally, no matter what my relationship status has been come February 14th, I have found Valentine’s Day to be fun! Bringing little store bought paper cards with cheesy lines and a sucker taped to each one to school growing up, decorating sugar cookies with friends while watching any Meg Ryan + Tom Hanks rom-com or whipping up a fabulous entree with a handsome date, complete with daisies and candlelight are all pleasant memories to look back on.

Make this Valentine’s Day one to remember with these BOMB strawberry cream tarts. Whether you share with friends (or “more than friends”) I guarantee you’ll enjoy them.. guilt free!! No dairy, eggs, gluten, grains or peanuts!

Another way to make this Valentine’s Day special is to remember that you are beautifully and wonderfully made by a powerful God! He loves each one of us and designed the fruits and nuts in this recipe to be bursting with the vitamins and nutrients that give life and vitality! Let whole, organic foods bring out your natural beauty this week!

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Ingredients:

Base:

1 1/2 cup almonds

3/4 cup unsweetened coconut flakes

1/4 tsp himalayan sea salt

1/2 cup pre soaked and pitted medjool dates

3 tbsp rice malt syrup or honey

option: For a chocolate base add 1/4 cup cacao powder

Cream Filling:

2 cups cashews, soaked for 4+ hours

3/4 cup coconut milk

3 tbsp rice malt syrup or honey

1 tsp vanilla powder or extract

1 cup strawberries, sliced

Steps:

  1. Soak Cashews and Dates in separate bowls of water for 4+ hours.
  2. In a food processor or blender, reduce almonds into small peices.
  3. Add coconut, salt, rice malt and dates (drained of water) and keep processing until mixture is combined thoroughly and sticks together.
  4. Put pieces of parchment paper into each mould of a muffin tin for easy removal and press base evenly into the bottom of each mould.
  5. For the cream base, drain cashews and blend in the food processor or blender with coconut milk, rice malt and vanilla.
  6. Pour filling over base and freeze for at least 3 hours.
  7. When you are ready to serve, remove from freezer and top with sliced strawberries.
  8. Best if eaten within 30 minutes of removing from freezer.

Recipe adapted from Hippie Lane

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