( no-bake, gluten-free, milk-free )
- 3 dl pecan nuts
- 1 dl of dates
Rose Whipped Cream :
- 2 cans of coconut milk stored in a refrigerator
- 1 tablespoon thick honey or coconut palm syrup
- ½ tsp vanilla powder
- 1 teaspoon rose extract (optional)
On the surface :
- grated coconut
Prepare the crust. Chop the pecans in a blender into small crumble. Add dates and stir until the ingredients begin to stick together. Press dough into small tart tins put in the freezer.
Make the whipped coconut cream. Take the cans out of the fridge and scoop out the white solid layer on top of the cans. Add the honey, rose extract and vanilla. Whip until the texture reminds whipped cream and the stiff peaks form. If the mixture goes too loose, put it in the freezer for a few moments.
Take the tart tins from the fridge, slice bananas and strawberries into the tarts, spread the rose whipped cream on top and top with sliced