Bringing in the summer months with this delicious fruity recipe! The British weather may not always be up to Summer scratch but with Wimbledon kicking off today, it’s the perfect excuse to bring out the Strawberries and ‘Cream’. A quick and easy recipe to make at home - fresh & fruity yet irresistibly moorish... One won’t be enough!
For the tartlet crust:
10 medjool dates
60g ground almonds
60g smooth almond butter
For the strawberries & cream filling:
200g strawberries (plus extra for decoration)
2 tbsp chia seeds
300g coconut yoghurt
To make the chia jam filling, roughly chop the strawberries and place in a small saucepan. Leave to simmer on a low heat until the strawberries have softened. Once the strawberries have reduced down, stir through the chia seeds and leave to set for 5-10 minutes until a jam-like consistency is reached.
To make the crust, blend all the base ingredients together, the mixture should stick together when pressed. This may depend on the 'runniness' of the nut butter so feel free to add more ground almonds or almond butter until desired texture is achieved.
Firmly press equal amounts of the crust into your individual tart cases. If you don't have individual tart cases you could either make one large tart or line a muffin tin with muffin cases and use these as your moulds instead.
Fill each tart with a layer of the now set chia jam, spreading evenly across the base. On top of the chia jam spoon over a layer of coconut yoghurt.
Leave the tarts to set in the fridge for a round an hour before removing from the cases and topping with sliced strawberries. Keep stored in an airtight container in the fridge for up to 5 days - although, we can guarantee they won’t last that long though!
Enjoy! Make sure to tag @rawbakestation in your home creations.