These mini berry tarts are easy to prep and put together. Plus they're vegan and gluten-free too!
For the crust
1/2 cup rolled oats gluten free plus 1/4 cup added later
3/4 cup almond flour
2 tbsp. coconut oil
2 tbsp. maple syrup
1/4 tsp. cinnamon
pinch of sea salt
For the coconut cream
2 cans of coconut milk chilled overnight in the fridge, or in the freezer for about 20-25 minutes
3 tsp. raw honey divided between the two flavours, so 1 1/2 tsp per can
1 tsp. vanilla extract for the vanilla flavour
2 tbsp. raw cacao powder for the chocolate flavour
For Topping
Washed and dried berries whatever is available to you
Raw cacao powder sifted or shaved chocolate
For the crust
Preheat the oven to 350.
Grease your tarts with coconut oil.
Make the crust by placing the 1/2 cup of rolled oats into your food processor and blending until a fine flour is formed.
Then add in your almond flour, coconut oil, maple syrup, cinnamon and sea salt and process until the mixture comes together.
Add in your 1/4 cup rolled oats and pulse 5-6 times to combine them with the paste.
Using your hands, pat down the flour paste into your tarts and flattening it and evening it out, working from the centre out to the sides.
Poke a few holes with a fork on the bottom of the tarts.
Place on a baking sheet and bake for 15 minutes.
For the coconut cream
Take out your cold coconut milk from the fridge and open them, carefully scooping only the hardened part from the top of the can and place it into a chilled bowl.
Discard the water/liquid but don't throw it out, this can be used in smoothies if you want!
Take your chilled bowl and add in the 1 1/2 tsp raw honey, vanilla or chocolate and beat with a hand mixer or stand mixer until combined and fluffy.
To assemble
Carefully remove your tarts from the pans (after they have cooled for about 15-20 minutes) and place them on a plate.
Fill them with the coconut cream and top with your washed and dried berries and other toppings.