It always makes me laugh when I tell people about my Raw and healthy bakes and they always turn there noises up. “Why don’t you just use proper sugar?”, “What’s the point?”, “Bet that tastes as gross as a salad”.. Oh how they are so wrong! They soon change there minds however when they bite into my little delights. “Mmmmm”, “This is healthy?!”, “No way it that not real chocolate!!”… Never judge a book by it’s cover my friends.
These tarts are dairy free, wheat free and refined sugar free. The tart is just right with a slight crunch but still moist and the strawberry and peanut butter work perfectly together! Not only are these delicious but they’re healthy too. Zero guilt given here!
120g ground almonds
70g flaked almonds
40g coconut oil
75ml maple syrup
75g peanut butter
50g coconut milk
25ml maple syrup
Finely chopped strawberries and berries for decoration
For the base:
Preheat the oven to gas mask 4. Mix all the ingredients together in a bowl. Then grease the small tart tins so they don’t stick. I also cut out thin strips of baking paper and placed these at the bottom of the tarts as a tab so it’s easier to remove them. Using your fingers push the pastry into the tins until they are lined. I liked mine quite thick. Bake these for 15 mins. Then leave to cool before filling with your peanut butter mix.
For the filling:
Mix the maple, coconut milk and peanut butter together until this creates a nice creamy paste. Spoon equally into the tarts and create a swirl with the back of your spoon. Decorate with finely chopped strawberries and berries.