The perfect pudding swap for a lighter, fresher, seasonal and plant-based take on Christmas dessert. Feel free to use any fresh summer fruits and berries on this — they’re all completely scrumptious teamed with the vanilla chia tarts and coconut yoghurt.
Makes: 12 tarts
=R1=
Servings
12 tarts
Prep time
Cook time
Recipe
Ingredients
- Bases
- 2 cups almond meal
- 2 tbsp coconut flour
- 1½ tbsp coconut oil
- 2 tbsp rice-malt syrup
- 2 tsp vanilla extract
- Pinch sea salt
-
- Filling
- 150g coconut yoghurt
- 200g strawberries, sliced
- Small handful mint leaves, finely sliced
Method
- Preheat oven to 180°C and grease or line 12 × ½-cup muffin tray.
- Place all ingredients for bases in food processor and blitz until dough forms.
- Divide into muffin tin and press out to edges. Bake for 8 mins or until golden on the edges.
- Remove from oven and allow to cool completely.
- To finish the tarts, divide the coconut yoghurt between them, top with a few slices of strawberries and a few pieces of mint leaves.
- Best eaten immediately … which isn’t hard because they’re delicious!
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
