Chocolate Strawberry Tarts
Bake can a part of a well rounded diet. A lot of people out there think they have to give up baking when adopting a healthy lifestyle. All's not lost just because you are no standard flours or sugars, This autoimmune protocol-friendly dessert will become one of your favorite things, aside from the fact that it will make you feel so much better.
This recipe calls for “Chocolate” tart shells using carob with a creamy, fluffy strawberry-coconut filling. An endeavor that is worth every second and every penny for your taste buds to celebrate. For variations, use raspberries, blackberries, or cherries instead of strawberries and adjust the amount of honey to taste.
Serves: 9 Tarts
Here's What You Need...
PREP TIME: 45 MINS COOK TIME: 15 MINS TOTAL TIME: 1 HOUR
⅛ lb strawberries, hulled
3 tablespoons coconut cream
1⅛ teaspoons honey
1 pinch vanilla powder (optional)
12 dried, pitted dates
1 cup unsweetened shredded coconut
2 tablespoons carob powder
Preheat the oven to 375 degrees F.
Combine the strawberries, coconut cream, honey, and vanilla powder in a blender and process until smooth. Refrigerate until ready to use.
In a food processor, combine the dates, shredded coconut, and carob powder. Process until a fine, somewhat sticky flour is formed, 5-10 minutes depending on the strength of your processor.
With your hands, press 2 tablespoons of the flour into each of the wells of a standard-sized muffin tin. The flour will compact and rise slightly up the sides of the well. Depending on how sticky your flour is, this may work best with wet hands.
Bake for 10 minutes, then allow to cool to room temperature. The tart shells should be dry and firm enough to pop out of the muffin tin. If they still feel a little squishy, return them to the oven for up to 5 more minutes.
When cool, spoon about a tablespoon of the strawberry filling into each shell. Refrigerate to set at least 30 minutes before serving
Nutritional Analysis: One serving equals: 51 calories, 1g fat, 11g carbohydrate, 43mg sodium, 8.3g sugar, 1.6g fiber, and 1g protein.