Mini Strawberry and Chocolate Cream Tarts

These are the perfect low carb treat that can be made in under 10 minutes.

Yield 12| Baking time: 7 minutes 

  • 150g almond flour/meal
  • 250ml coconut cream
  • 22g dessicated coconut (optional)
  • handful of strawberries or raspberries
  • 2 tbsp Cocoa powder
  • 2 tbsp butter
  • 2 tbsp stevia
  • 1 tsp vanilla extra
  • pinch of salt

Method:

  • Preheat oven to 180 degrees and prepare 12 muffin cases.
  • In a large bowl, mix together almond  flour, desiccated coconut and melted butter to form a dough.

  • Evenly divide dough into 12 balls and press flat in each cupcake case.

  • Cook almond crust in the oven for 5-7 mins until golden brown and allow to cool down.
  • To make the filling, whisk together, coconut cream, cocoa powder, stevia and vanilla extract in a large bowl until it’s thick and creamy.
  • Add filling to the top of the almond crust. *Tip: Ensure crust has cooled down before adding the filling.

  • Decorate tarts with strawberries or raspberries and place in the fridge for at least 2 hours to allow the filling to set.

If you use my recipe, tag me on instagram (healthychoicesjoyce) or twitter (DIYWITHJOY), as I would love to see your pictures.

For further assistance making this recipe, comment below or contact me via email. Enjoy!

Nutritional Info:  186 Calories | 3.3 g  Protein | 2.3 g Carbs | 18 g Fat  * This may slightly vary depending on where you buy your ingredients from.

 

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