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Foodie Friday: Strawberry & Coconut cream tarts.


For the base

2 tbs coconut oil

200g ground almonds

10 medjool dates (pitted)

For the cream filling

1 block coconut cream

Handful of strawberries

2 tbs maple syrup

1 ripe banana

2 tbs water

2 tbs coconut oil


Step 1. Heat oven to 150 degrees.

Step 2. Place all base ingredients together in food processor.

Step 3. Mix for a minute or so until everything mixed together and dates are totally broken down.

Step 4. Then sprinkle flour over a surface and roll the mix out so that its about half a cm thick.

Step 5. Grease muffin tins with coconut oil and then cut circular shapes into the mix. The rim of a glass is ok to use.

Step 6. Mould the mix into individual tins, then place the tray of bases in the oven for 15 minutes.

Step 7. For the coconut cream , mix all ingredients in food processor until it forms a really smooth consistent.

Step 8. Once the bases have completely cooled add a tablespoons of the coconut cream into the middle of each base until bases are smooth and filled to the top. Place strawberries on the top.


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