Spring and Easter seem like the perfect time for fruit tarts. These gems are ideal little treats and are surprisingly refined sugar- free.
As much as I enjoy healthy tart bases that are made from ground nuts and dates, they can be deceptive in their macros. Although, they’re made of healthy and nutritious ingredients they have a high content of fats/calories. They can also be tricky and fiddly with their stickiness and blender mess, so I have been trying to look for alternative and came up with these cacao bases.
These are the perfect treats for Easter!
Plum and Cacao Tarts
- 50 g Coconut Flour
- 60 g Cacao Powder
- 100 g Egg White
- 75 g Apple Puree*
- 50 g Granulated Stevia/Sweetener I use Truvia
- 200 g Plums
- 2 Tbsp Water
- 1 Tbsp Granulated Stevia/Sweetener I use Truvia
Pre-heat the oven to 185C.
Mix all the ingredients together to form a sticky dough.
Line a muffin tray or use tart cases. Use a tablespoon to get equal amounts of mixture from the bowl and use your hands or the back of a spoon to form mini tarts in each of the holders.
Bake for 15 minutes and then leave to cool and they will harden.
Chop the plums and add to a saucepan with the water and sweetener.
Bring to the boil and then simmer on a low heat for around 10 minutes until a sticky, chutney-style mixture is formed.
Spoon into the tart bases and leave to cool.
*Apple puree can be bought at the supermarket- I get mine from the kosher aisle in Tesco. You can also get it in some baby food aisles. Alternatively, simmer chopped apples in a little water and blend them to make your own.