Ingredients
Base
- 14 medjool dates pitted
- 2 cups shredded organic coconut 140 grams
- 3 tablespoon coconut oil melted
- 1 teaspoon vanilla extract
Strawberry Mousse
- 350 gm fresh strawberries plus extra for serving
- 250 ml Coconut cream
- 2 tablespoons rice malt syrup
- 1/2 tablespoon gelatine powder dissolved in 1/4 cup hot water
Instructions
- Line the tart tins with plastic wrap, making sure that they are placed loosely over the top.
- To make the base layer: Add the base ingredients to a high speed blender and blend until it resembles fine crumbs and sticks together when pressed. Divide mixture evenly amongst the tins and press down to form the base. Place them in the freezer for 30-60 minutes to set.
- To make the strawberry mousse layer, add the strawberries, coconut cream, rice malt syrup and dissolved gelatine powder to the blender and blend until smooth. Spoon mixture amongst the four tarts and place into the refrigerator for 1 hour to set.
- Keep in the refrigerator until ready to serve. Serve with the extra strawberries.
Notes
The cook time does not include the time it takes for the recipe to set in the freezer and refrigerator.
Nutrition
Serving: 1serve | Calories: 782kcal | Carbohydrates: 141g | Protein: 5g | Fat: 26g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Sodium: 165mg | Fiber: 12g | Sugar: 122g