My “end of work day” routine usually entails: a half-ass workout, cooking dinner, eating dinner, showering, and then getting my lazy on (aka the best part of my day). I’m in a totally blissful state at this point. I feel accomplished and, therefore, don’t feel one ounce of guilt being lazy. I’ll put on a big comfy sweater, pour myself a glass of red wine (red because I can justify that I’m being healthy this way) and get lost in a trance of writing. While I’m writing nothing else matters. I notice nothing else. I’m in a total dream-like state. Allowing thoughts to emanate from my mind to my fingertips as they’re transcribed into a (hopefully) relatable substance. Writing keeps me sane and so does cooking! Both yield instant gratification, which is like crack to an impatient person like myself. That being said, it’s safe to say that I’m not a fan of recipes that take hours. These Gluten-Free Vegan Strawberry Coconut Tarts take no more than 30 minutes to make and they’re so delicious and so healthy! This recipe was adapted from DeliciouslyElla.com! That woman really knows how to cook some legit vegan food. I bought her first book about two months ago and have yet to come across a “bad” recipe. She just came out with a second book and I can’t wait to buy it (as soon as a used version presents itself on Amazon). She is a vegan recipe WIZARD! …and she’s from England like Harry Potter so it all makes sense.
1 1/2 cup of almond meal
1/2 cup of oats
3 tablespoons of coconut oil
10 pitted dates
Preheat oven to 300 degrees F. Blend all ingredients in a food processor until it forms a moist flour like substance. Place about a 1/4 cup into a muffin tin. Using your fingers mold the mixture to the muffin tin. Repeat until all the mixture is used up. Bake the crust bases for about 15 minutes.
Coconut Cream Ingredients:
1 15 oz can of coconut cream
3 tbsp maple syrup
Topping: 20 sliced strawberries
Coconut Cream Directions:
Place all the ingredients together in the food processor blend until it forms a smooth and creamy texture.
Once the bases have cooled, add a dollop of coconut cream until the bases are filled to the top. Then top with 4 or 5 slices of strawberries.