one tsp coconut oil
one cup almonds
five medjool dates (pitted)
1/4 cup desiccated coconut
one tbsp raw cacao powder
a good pinch of salt
one tsp vanilla essence (the real stuff)
one tbsp peanut butter
one tbsp water
ten strawberries and three extra for the top, washed and hulled
1/2 cup raw cashews
one tbsp coconut oil (melted)
two tbsp maple syrup (the real stuff)
one tbsp lemon juice
1/2 tsp vanilla (the real stuff)
Grease a mini muffin tin with the coconut oil, set aside
Place the almonds into a food processor and blend until reasonably smooth
Add remaining ingredients and blend until well combined
Press mixture into each mini muffin tin so that the bottom and sides are covered, forming a little cup
Place the cashews into a blender and blend into a fine crumb
Add remaining ingredients (except the three extra strawberries for decoration) and blend until a smooth strawberry cream is formed
Dice the three remaining strawberries, set aside
Spoon the strawberry filling into the pre-prepared almond cups and top with the diced strawberries and pomegranate
Allow to set in freezer for at least two hours before serving
They keep in the freezer for when visitors pop in.
Indulgence is part of the health equation. Enjoy treats that will serve your health rather than take away from it.
Gina Rose x
About Gina Rose Urlich
Gina is a Brisbane-based clinical nutritionist and lover of wholesome food with a real passion for using the power of nature to heal the body. Gina is a practitioner specialising in women’s health, including hormonal issues and fertility.
These raw vegan tarts created by nutritionist Hayley Richards are a great healthy dessert option free of refined sugars and gluten and packed with nutrients you’d usually miss out on with more traditional desserts.