Trying NOT to sabotage your healthy eating habits during the holidays by bringing something healthy to your party?
Give this yummy dessert a try!
12-14 mejool dates, pits removed
1/4 cup almonds
1 can coconut milk
1/4 cup raspberries
1/4 cup strawberries, sliced
In a food processor, process mejool dates and almonds until there are no big chunks ( it usually takes about 30 seconds to a minute on high in the food processor, until it forms a ball.)
Carefully remove the blade and take 1 heaping spoonful of the mixture and set aside.
Line two small springform molds or two small pans and line with parchment paper.
Divide the date/almond mixture between the two molds and with your hands press the date/almond mixture to form a crust.
In a mixing bowl, spoon coconut milk (you only want the solid parts from the can, you will see clear liquid and then solid white…the white stuff is what you want) and then with a hand mixer whip it for a minute, then add the spoonful of date/almond mixture that you’ve reserved and 5 raspberries.
Beat until combined (there will be some small date, almond, and raspberry bits in the mixture.)
Spoon the coconut cream into the tart crusts and then top the tarts with raspberries and sliced strawberries