Wow, these tarts will definitely make your mama happy this Mother’s Day. These sweet-and-sour treats are nice and creamy and because they’re served cold, they’re a bit more special than your average tarts. My mem loves them!
Let me know how your mama liked them in the comments below…
20 min (excl soak time)
best eaten right away OR keep them for 1 month (in an air-tight container) in the freezer
100 g (scant 1 cup) almonds
30 g (4 tbsp) grated dried coconut
150 g (1 cup) raisins
½ tsp cinnamon
300 g (2 cups) cashews
150 g (3/4 cup) frozen strawberries
100 ml (scant ½ cup) coconut milk
60 ml (1/4 cup) maple syrup
70 ml (1/3 cup) lemon juice
1 tsp vanilla extract, unsweetened
60 g (1/3 cup) coconut oil
a pinch of sea salt
Soak the cashews in water for at least three hours. Meanwhile, make the crust by blending the almonds, grated dried coconut, raisins and cinnamon in the food processor. The ‘dough’ for the crust should form a large, sticky ball (tip: if the dough isn’t sticky enough, add a tablespoon or two of water to the mixture. Divide the dough evenly across the muffin forms and press it down firmly. To make the filling, blitz all of the ingredients (including the soaked and drained cashews) in the food processor until nice and creamy. Divide the filling across the muffin forms, on top of the crusts. Place the muffin tin in the freezer for an hour to allow the tarts to set (after freezing, the tarts can be kept in the fridge). Garnish with sliced, fresh strawberries and even a bit of grated chocolate. Enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!