5-Ingredient Raw Strawberries ‘N’ Cream Tarts

5-Ingredient Raw Strawberries ‘N’ Cream Tarts These delicious easy-to-make bite sized tarts are made with our Let’s… Do Organic® Heavy Coconut Cream by Lauren Kirchmaier of Flora & Vino. The crust is made up of just TWO ingredients - almonds and dates...! Can't get more simple than that!
  1. To make the tart crusts, pulse the almonds into flour in a food processor.
  2. Add the dates and process until they stick together.
  3. Press 2-3 TBS of mixture into the bottom of a muffin tin lined with parchment paper (to avoid sticking) to mold your tart shape.
  4. To make the coconut cream, chill the can of coconut milk in the fridge for at least 24 hours.
  5. After chilling the can, open the can and scoop the solid white coconut cream into the bowl. Discard the coconut water or save it for another use.
  6. Using an electric hand mixer or a stand mixer with the whisk attachment, beat the cream until fluffy and smooth. Add in maple syrup to taste. Return whipped cream to fridge until ready to use.
  7. Slice your strawberries as topping, or, for a sweeter alternative, heat the strawberries slices over the stovetop at low heat with a drizzle of maple syrup. Allow to cool.
  8. Store coconut cream, tart crusts, and and sliced strawberry mixture in the fridge until ready to serve. They will keep in the fridge in a sealed container for up to 1 week.
  9. To assemble the tarts, spread chilled coconut cream onto each tart and top with fresh strawberries slices and fresh mint. Serve immediately and return all leftovers to the fridge.
*Before beginning the recipe, ensure you have a can of chilled coconut milk in the fridge for at least 24 hours to make the coconut whip, or, alternatively, top with ready made coconut cream or almond milk yogurt.