Dry January? I think it should be called Why January?!!!
Why is it that we all feel that we should be the best version of ourselves just because it’s the first month of the year? Surely we’d be much better off if we simply tried to live healthier and more modestly throughout the year?
I have to admit that I too am guilty of putting myself through annual January misery, desperately seeking the best juice cleanse, ditching the carbs and sitting on my hands every time I am tempted to grab that last piece of Christmas chocolate – which works wonders for the nail biting resolution, but means I am useless for the best part of the day!
As a result of giving up everything we enjoy, as well as suffering from the “holiday blues” after the Christmas break, most of us are downright miserable for the entire month. So in an attempt to turn that frown upside down and give us all a well deserved treat (that won’t make us feel guilty!), I have turned to fellow Brit, Ella Woodward.
Ella is the guru behind one of my fave clean eating food blogs, Deliciously Ella, and the creator of this delicious Strawberry & Coconut Cream Tarts recipe. This recipe is not only healthy, using only natural ingredients and no refined sugar, but is extremely easy to follow and incredibly delicious to eat – so chin up, it’ll soon be February!
Pre-heat the oven to 300ºF (150ºC). Now pit the dates and place all of the ingredients for the tart cases into a food processor, or blender. Blend for a minute, or until everything has mixed together and the dates are totally broken down.
On a non-stick baking mat, roll out the pastry to ½cm thickness and cut out 12 circles with a glass or round cookie cutter.
Grease the muffin pan with coconut oil and line the cups with the pastry circles.
Bake the tart cases in the oven for 15 minutes, or until they start to turn golden brown – at which point take them out and set them aside to cool.
To make the coconut cream, simply place all of the ingredients into a blender or food processor and blitz until smooth and creamy.
Once the tart cases have cooled completely, fill each case with the coconut cream.
Now all that is left to do is to halve the strawberries and place on top of each tart.
- Tovolo® Spatulas
- Tovolo® Set of Three Mixing Bowls with Lids
- Tovolo® Non-Stick Baking Mat
- Tovolo® Whisk
- USA Pan Muffin Pan
Readers in the UK, France, Germany, Spain & Italy can now purchase these, and other products, from the Arugula & Rocket Cookshop on Amazon.
Strawberry & Coconut Cream Tarts
Ingredients:
For the Tart Cases
200g Almond Flour
3 Tbsp Coconut Oil
10 Medjool Dates (200g)
2 Tbsp Water
For the Coconut Cream Filling
1 Coconut Cream Block (200g)
6 Strawberries
4 Tbsp Maple Syrup
1 Ripe Banana
2 Tbsp Coconut
2 Tbsp Water
For the Topping
26 Strawberries (about 300g)
Instructions:
Pre-heat the oven to 300ºF (150ºC).
Pit the dates.
Place all ingredients for the tart cases in a food processor or blender and blend for 1 minute, or until everything has mixed together and the dates are totally broken down.
On a non-stick baking mat, roll out the pastry mixture to a ½cm thickness and cut out 12 circles for the cases.
Grease the muffin pan with coconut oil and line the cups with the pastry circles.
Bake in the oven for 15 minutes, or until golden brown. Then set aside to cool.
For the coconut cream, place all ingredients in a food processor and blitz until smooth and creamy.
Once the tart cases have cooled completely, fill each case with the coconut cream.
Cut the strawberries into halves and place on top of each tart.
Recipe courtesy of DeliciouslyElla.com
Arugula & Rocket 
This looks delicious!
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Thanks India – glad you like the recipe!
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