Health coaching Australia | Holistic health coach | Keto diet cookbook Scott Gooding

Nutrition Facts

Servings:
4

Amount Per Serving:
200 g

Calories

595

Protein:
11 g
Total Carbohydrates:
14.4 g
Sugar:
11.3 g
fibre:
Total Fat:
54 g
Saturated:
28.7 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
26 mg

Valentine’s Tart

If you get home and realised you’d forgotten to book the table for two at that restaurant, forgotten to grab some flowers or a card, don’t panic ….this cute little tart will save the day.
Vegan icon Paleo icon Keto icon Gluten-Free icon Clean icon Soy Free icon

Serves

forksvg 4

Preptime

clocksvg 00hr 15min

Cooktime

clocksvg 00hr 00min

Ingredients

  • 1/2 cup LSA
  • 1/2 cup cashews
  • 1/2 cup pitted prunes
  • 2 tbs coconut oil
  • 1 tbs chia seeds
  • 1 tsp cinnamon
  • 1 tbs cocao
  • 2 x 400 mls can coconut cream
  • 1 tsp vanilla extract
  • 1/2 lemon - juiced
  • 1 lemon - zested

Method:

print_icon

Hello lovers,

  • Start by placing the cans of coconut cream in the freezer.
  • To make the base combine all the ingredients except the coconut cream and lemon juice/zest.  Process in a blender for 30-60 seconds or until fully combined.  It wont matter if some of the nuts a still a bit chunky.  Line a small tart tin with a little coconut oil and put the base mixture in the bottom and up the sides.
  • Avoid having it too thick as it’s super dense and will overpower the tart – it’s a meal in itself!
  • You can smooth it over with the back of a spoon and throw it in the fridge or freezer to chill.
  • Remove the coconut cream from the freezer and separate the fatty cream from the water.  In a mixing bowl, combine the zest and juice with the coconut cream.
  • Fill the tart casing with the lemon-infused cream and top with some berries and a dusting of cocao.

 

 

 

The cookbook companion to The Keto Diet,
includes 150 delicious Keto-friendly reipes, all
gluten-free, low sugar, soy-free and non-GMO.