Spring Break is coming to a close. I feel very rested and refreshed. I don’t think I fully realized how tired I have been. This time of year is always tiring and adding into the mix a job change and sickness running through our family has taken its tole on me. Spring Break came at the perfect time. I did something I’ve never done before and sent the kids to school two days that I stayed home. It was so good to take those days as a time of rest. Initially I thought I would get all sorts of cleaning done. I did a little, then decided that wasn’t the most energizing way to spend my time. I ended up out of the house, enjoying some peaceful along time. Ok, I let Luna, our dog, join for some of it. We had a great time on the beach together, even though it was freezing cold. Now, I feel like I have energy to finish out this school year well.
I made this Strawberry Tart for Easter. It has really simple ingredients, can be made in minutes, and is really tasty. You could easily make it vegan by substituting maple syrup for the honey.
No Bake Strawberry Tart
1 1/2 c almond flour
1/3 c shredded coconut
1/4 c coconut oil, melted
1 T honey
2/3 c coconut cream
1/3 c honey
1/4 t beet powder
Fresh berries, for topping
- In medium bowl, mix crust ingredients thoroughly. Use a little coconut oil to grease an 8 or 9” pie pan and press the crust into the pan. The crust does not need to come fully up the edges.
- In a medium bowl, stir the filling ingredients together until fully combined. Spread evenly on the crust.
- Decorate with fresh berries and refrigerate until you are ready to serve.