Makes 12 tarts
For the base
100g of ground almonds
1.5 tbsp of coconut oil
5 pitted sticky dates
1 tablespoon of water
Coconut Cream Filling
A half packet of coconut cream block (100g)
3 strawberries, or 5 raspberries or blueberries
1/2 ripe banana or a whole little banana
2 tbsp maple syrup
1 tbsp coconut oil
1 tbsp water
Strawberries/ raspberries/ blueberries
Place all the base ingredients in a food processor - I use a nutribullet as thats the only type of blender I have and it takes a little more effort but its still pretty easy and doable. Blend until everything is mixed and the dates have broken down - mostly (I like to leave it so that there some noticeable bits of dates)
I like to form the tarts by hand as its much easier, in the muffin trays - rather then rolling it out and cutting them out as I find the mixture quite hard to work with because of the coconut oil, so put some balls of the pastry and flatten and mould them to the shape of the tin. Place the tray in the oven for about 15 minutes, until they turn a golden brown. Take them out and allow to cool completely.
For the coconut cream simply blend all the ingredients together until it forms a smooth and creamy constancy and looks a lovely pastel pink.
Once the bases are completely cooled, spoon the cream into the middle of each base - until the bases are filled to the top, then decorate as you wish I like to cut the strawberry into circles or tip with raspberries or blueberries. Pop the tarts into the fridge so the cream can cool and set then just try not to eat them all.