The Perfect Healthy Christmas Treat.
Christmas is just around the corner, so it’s time to make a plan. Most people get caught out during the festive season with late-night eating, drinking, and lack of exercise being the main culprits. Don’t let this holiday season become your undoing with your health and well-being, all it takes is some discipline and creativity.
Coconut and Pistachio Strawberry Tarts
These coconut and pistachio strawberry tarts are the perfect Christmas treat, not only do they taste good and look impressive, but they are also good for you.
With the addition of nuts and coconut (the main ingredients for this recipe), these tarts are loaded to the brim of quality fats. Dietary fat promotes satiety and curbs cravings. On top of that, it provides lasting energy without increasing blood sugar levels.
Adding more fat to your diet might be exactly what you need to resist temptation during the holidays. Just make sure you choose healthy fats, such as those found in almonds, pistachios and coconut. Try your best to avoid processed foods and snacks, they tend to be loaded with trans fats, which affect heart function and clog your arteries.
Mix a teaspoon of coconut oil in your morning coffee or smoothies. Sprinkle olive oil over your favourite salad. Snack on walnuts or pistachios between meals and enjoy treats like this one. This way, you’ll stay full longer and resist the urge to binge on holiday treats
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Pistachio and Coconut Strawberry Tarts
Ingredients
Pastry
- 1/2 cup Raw almonds
- 1/2 cup Raw pistachios shelled
- 1 tbsp Ground flaxseeds
- 1 Egg lightly whisked
- 11 tbsp Coconut sugar
- 1/2 tbsp Coconut oil
- Pinch of salt
Filling
- 800 gram Canned coconut cream (organic brand if possible)*
- 1/2 cup Lakanto monk fruit sweetener** or adjust to taste
- 1 tbsp Coconut oil
- 3 tbsp Raw pistachios shelled
- 3 tbsp Shredded coconut (organic if possible)
Topping
- 1 cup Strawberries sliced
- 1 tbsp Mint leaves
Instructions
For Pastry
- Add the almonds and shelled pistachios to a food processor and blitz on high for 10 seconds to create a coarse crumb. Transfer to a large mixing bowl.
- Add the ground flaxseeds, lightly beaten egg, coconut sugar and coconut oil. Using a fork mix the ingredients together until it starts to combine. Using lightly wet hands, “knead” the dough using your fingers, however, do not over work the dough.
- Bring together and make a large pastry ball. Wrap in cling wrap and place in the fridge to chill for 30 minutes.
- Once the pastry is firm enough to handle, divide into 6 portions.
- Lightly grease 6 mini tart pans/moulds. Press one portion of the dough into the base and up the sides to the rim of each pan so that the crust is approximately 1/4 inch thick. Cut off any overlapping pastry.
- Place the pans on to a baking tray and bake in preheated oven for 10 minutes, or until slightly golden. Once done, remove from oven and set aside (on tray to completely cool.
For Filling
- Place a glass mixing bowl into the fridge to chill for 10 minutes.
- Add the shelled pistachios and shredded coconut to a food processor or blender with a metal blade. Process on high speed for 60 seconds, scraping down the sides as you go if needed. You should end up with a paste. Scrape out and add to the chilled mixing bowl.
- Carefully remove the coconut cream from the fridge (ensure not to shake it). Open the can and scoop out the top thickened cream adding it to the mixing bowl, leaving behind the liquid.
- Using an electric mixer, whip on medium to high speed for 30 seconds. Add the Lakanto monk fruit sweetener and coconut oil and whip again for 60 seconds.
- Scoop the whipped mixture into the cooled baked pastry shells in even portions.
- Top with the sliced strawberries and a couple of leaves of the mint, place the tarts in the fridge to set. Serve chilled.
Notes
** Lakanto Monk fruit sweetener is available in most health food stores and now available at Woolworths supermarkets.
