I hope you all have or had a lovely Sunday!! We are going through the first hot weather this year, today it is 32C, and humid in southern Ontario! It would be so nice to jump into a pool right now…
We finally went to a Strawberry Farm at the beginning of the week and bought a lot of strawberries:) And we are picking the first few from our garden. After that amazing Strawberry-Coconut-Cake for my birthday I am back at making also a little bit more healthier treats again. I totally love strawberry tarts, I had two;) when I was in Switzerland (forgot to make a picture). So instead of making a pastry crust, I made an unbaked, raw nut base, filled it with my coconut custard from Coconut Custard mini tarts with mixed berries and put it in the freezer, then decorated it with strawberries-that easy, so refreshingly delicious!
Semi-frozen Strawberry Tarts
-Makes 10 tarts
-get recipe here: Coconut Custard mini tarts with mixed berries
-Prepare ahead of time. It needs a few hours to cool and set in the fridge.
No bake nut base:
- 3/4 cup pistachios
- 1 cup blanched almonds
- 1/4 cup honey
- 1/4 cup coconut oil
- 1 tsp vanilla extract
-Blend nuts together until coarse crumbs, add rest of ingredients, pulse a few more time until holds together. Press into cupcake tins. I used silicon forms, slightly greased.
-Once the custard is set, you can fill the cupcake tins. Let freeze for a few hours. It will be easier to take out of the form. Decorate with Strawberries and keep in the refrigerator for semi-frozen or put it (without the berries) back in the freezer. My husband and I liked it more semi-frozen, my kids liked it really cold;) LOL
How do you beat the heat?
You can find me on Instagram: @littleswisslittlecanadian
Happy Weekend everyone!
This is an other no bake dessert. The crust is made out off nuts and dates-that’s all! Filled with my Coconut Milk Custard, which I used in a previous recipe, Coconut Custard mini tarts with mixed berries, and topped with fruit of your choice…so delicious and healthy:) I will definitely make this again.
Prepare Custard in advance.
- 1cup Medjool dates
- (if you use other dates, soak them in water first to soften a bit)
- 3cups mixed raw nuts
-Grease a 9-inch pie dish.
-In a food processor grind nuts and dates until finely chopped. It should stick together. Spread evenly into pie dish.
-Prepare Custard ahead.
-Fill pie with the Coconut Milk Custard and top with fruit of your choice. I used Blueberries, Kiwis and Orange-Segments.
-Refrigerate for a few hours or overnight, it will be easier to serve.
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A Latte sounds a little fancier then a Coffee Creamer, but that is what I am using this recipe for. I do not buy flavored Creamers at the store, simply because they are full of sugar and artificial flavorings-does not taste so yummy after all if you think of it.
Since my family I have been a little sensitive to milk products I switched to nut milks. There are some good products out there, but you really have to read the ingredients. I have been making my own nut milks before as well, but I found a good brand and I find it is cheaper and easier like that.
For my coffee I like something a little creamier so I have been looking for the perfect coconut milk. That was pretty annoying…I was looking for canned versions but most brands contain stuff that I just do not want in my milk. After searching in different stores I found one brand that contain only two ingredients: 60% coconut extract and water and they also have a Tetra Pak with 85% coconut extract and water. I really like that:)
The Latte/Creamer is infused with spices and molasses to taste and smell like Gingerbread. If you’re using it as a creamer the recipe is perfect with just the coconut milk, but if you would like to use it as a Latte, usually a Latte contains coffee, but here it serves as a fancy word for a milk drink;) I would suggest mixing it with almond milk, to lighten it up a bit.
- 2cups coconut milk (full fat)
- 4tbsp molasses
- 1 cinnamon stick
- 5 cloves
- 3 star anise
- piece ginger, peeled
-In a medium saucepan combine milk and molasses, bring to a boil, mix well. Reduce heat, add spices and simmer for 10 minutes. Remove from heat and let steep for at least 30 minutes. Remove spices.
-Store in fridge for 1 week.
-Use cold or warm as a coffee creamer or warm it up and mix with some almond milk or milk of your choice for a latte. Also great for kids:)
Love the smell of these spices!
Sometimes I just like to make mini desserts-they are just so cute and pretty. You can transform any regular size pie into mini tarts, of course it is a little bit more work, but it is totally worth it!
My family likes homemade pudding. I used to make it with regular milk and sugar but due to sensitivities I have to change recipes into dairy free versions. And I also like to stay away from refined sugar as much as possible. For the custard in this recipe I used coconut milk and honey to sweeten, and it turned out really great!
The tart shells are made with whole wheat flour. I definitely will try out some other flours, like spelt or kamut, in the future. They are healthy and easier to digest. I would love to hear what flours you use!!!
- 1 1/2cup whole wheat flour
- 1/4cup coconut oil, melted
- 4tbsp maple syrup
- 1tsp cinnamon
- pinch sea salt
- water if mixture is to dry
-Mix ingredients and press into greased muffin tins. Bake at 350F/180C for about 10 minutes. Let cool in tins.
- 1 1/2 tins coconut milk
- 1/2cup honey
- 4tbsp cornstarch
- 1 vanilla bean or 1 tsp vanilla extract
-In a medium saucepan add coconut milk, stir in cornstarch and honey. Bring to a boil, reduce heat, simmer and whisk until thickens. Remove from heat. Pour in a bowl, cover with plastic wrap and let cool. Refrigerate for about an hour.
-Spoon custard into tart shells and top with mixed berries, or any fruit, and toasted coconut if desired.
Sometimes we just feel like eating or drinking something sweet. My Family definitely has a sweet tooth, I am guilty of that as well. That is why I often make some healthier versions of sweet treats to enjoy. And then I think it is okay to enjoy a piece of cake or something, once in a while. You can call it a Smoothie or a Drink. It is great for breakfast or like we did, for dessert! Dairy free with Almondmilk and Coconutmilk. Flax oil is a great source of Omega-3, 6 and 9 fatty acids. Sunflowerseedbutter is rich in Iron, which I need to include in my diet as much as possible. Cinnamon and Turmeric are both anti-inflammatory and have many other healing properties.
- 500ml Almondmilk
- 200ml Coconutmilk
- 2tbsp Sunflowerseedbutter
- 1tbsp Flax oil
- 1 Banana
- 2tbsp Maple Syrup
- 1/2tsp Cinnamon
- 1/2tsp Turmeric
-In a Blender mix everything until smooth.
- 1cup mixed frozen Berries (Blueberries, Raspberries, Strawberries, Blackberries)
- 2tbsp Maple Syrup
- 2tbsp Water
-In a small Saucepan bring Berries, Water and Maple Syrup to a Boil. Remove from heat and squash them with a fork. Let it cool.
-Divide Berries in 4 Glasses and fill up with Almond/Coconut mix.