Strawberries & Cream Breakfast Tart

For the crust:

Grease a tart tin (22 cm size) with coconut oil and set aside.

Put the nuts, oats, coconut, sunflower seeds and ground flax seed into a food processor and process until crumbly. Add the cranberries and mix well. Add the dates, one at a time and process until no large chunks remain.

Taste and adjust—now’s the time to add the syrup if needed. Pulse again. Pinch the mixture together between your fingers—if it holds its shape it’s the right consistency. If not, add cold water, 1 tablespoon at a time until the desired consistency is achieved.

Press crust down evenly along the bottom and sides of the tart tin and place in the freezer while you prepare the cream filling.

For the filling:

Blend all of the filling ingredients together, starting with the listed amount of coconut cream, until smooth. Gradually add extra coconut cream until the entire mixture is smooth and churning consistently. You may need to regularly stop the blender and scrape down the sides with a spatula to allow for a well combined mixture.

Taste. Sweet enough? Adjust with maple syrup if desired.

Remove the prepared base from the freezer and pour the cream filling on top. Cover with a sheet of plastic wrap and return it to the freezer for 6-8 hours or overnight for best results.

Slice tart into even sized pieces while still frozen then soften at room temperature for 1 hour before serving.

Top with fresh strawberries.

Best kept in the freezer until needed. Will keep in the fridge for 2-3 days.

Tip: For a gluten-free version try using quinoa flakes instead of oats. Enjoy!

Photography: Mindi Cooke. Styling: Lyndel Miller.