Strawberry and blueberry tarts
- 200 g rolled oats
- 100 g almonds
- 1 teaspoon baking powder
- 40 g coconut sugar
- 1 dl almond milk or any other alternative
- 3 tablespoons coconut oil
- 3 tablespoons applesauce
- 2 dl coconut yogurt
- 1/2 cup blueberries
- 1/2 cup strawberries chopped
Preheat the oven to 180 °C. Prepare 10 cm diameter mini tart pans and slightly grease them with coconut oil.
Place almonds and rolled oats in a food processor and process until they are finely ground.
Put them in a big bowl and add all the other ingredients: 1 teaspoon baking powder, coconut sugar, milk, coconut oil, and applesauce.
Mix with a stand or hand mixer for a couple of minutes until it all comes together. Adjust sweetness if necessary.
Divide the mixture into 4-5 mini tarts and press down all the way to the edges and up the side of the molds.
Bake for approx. 25 minutes until golden. Let them cool down.
Once cooled, fill the tarts with coconut yogurt and put sliced strawberries and blueberries on top.
For decoration, you can use edible flowers or lemon balm leaves.