Quite disgusted at the fact that our strawberries have more of a love life than I. Never mind, these skanky little summer-fruit tarts are stripped from dairy, gluten and refined-sugar, upgrading them from a “guilty” pleasure to a nutritious summer snack/treat/breakfast. In addition, they’re so quick and easy to make – no baking required!
1 1/2 cups ground almonds
1/2 cup unsweetened desiccated coconut
1/2 cup dried apricots (soaked in warm water for 15 minutes then drained)
1 tbsp melted coconut oil
1 tbsp raw honey (or maple syrup if vegan)
1 cup mascarpone cheese (or coconut yoghurt if vegan)
1 tbsp honey
1 tsp pure vanilla extract
zest of one lemon
Ready… Set… Tart!
Blitz base ingredients in a food processor until thoroughly combined.
Using your fingers smooch mixture into a silicon muffin tray then place tray in freezer for at least 1/2 hour to set.
Combine filling ingredients in a medium bowl and spoon evenly amongst the now set tart cases.
To finish, decorate with fresh strawberries and mint.