I’m sitting on the sofa with one of my lovely cats all cosy as its so cold and rainy outside. Perfect time to write up this recipe for my no bake almond tarts.
These delicious, dairy and refined sugar free tarts are so easy to make and taste amazing. They have a rich almondy taste from all the almonds in the base- whole almonds, ground almonds and almond essense, delicious! The vanilla filing is super creamy and I like to add a little lemon juice for a lovely lemony zing. Adding the coconut oil means that the filling will really firm up after it’s been in the fridge for 30 minutes or so. I topped these with gorgeous red currents but they would look pretty topped with any berries or fresh figs.
My hubby says that they are the best vegan dessert I make, he may be a bit biased but they are good!
Did you know that I have a new cookbook?
It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!
Here's a sneak peak...
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