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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I have been craving citrus fruits lately, especially lemons and limes. Maybe it is the lack of sunshine or I just need the extra Vitamin C and the vibrant color!
I love all, or okay maybe most, desserts:) But I also do enjoy making healthier and lighter desserts for a change.
This dessert is just perfect light and refreshing, served in half of a orange, a pretty little thing!
- 1tbsp unflavoured gelatine
- 2tsp grated organic orange rind
- 1/2cup fresh orange juice
- 2/3cup sugar, honey or coconut sugar
- 2tbsp butter
- 2cups plain greek yogurt
- 2 oranges
-Cut oranges in halve, use the juice for the recipe, remove meat carefully to keep the orange halves unbroken.
-In a small saucepan, sprinkle gelatine over orange juice and let soften one minute.
-Add sugar, orange rind and butter.
-Heat, slowly stirring until gelatine dissolves. Transfer mixture to a metal bowl to completely cool (you can sit bowl in a large bowl filled with ice to speed cooling). Stir until mixture is the texture of raw egg whites. Whisk yogurt into orange mixture.
-Spoon mousse into four orange halves (there will be some leftover). Chill for at least 30 minutes to set, or longer.
-Optional: at serving time, top with some whipped cream.
–You can make this recipe using lemons or limes–
–You can substitute dairy yogurt for non dairy yogurt and butter–