Strawberry Chocolate Pretzel Tart
Strawberry chocolate pretzel tart, deliciously creamy… You have to make it!
3x individual packet’s sugar-free cookies
1 1/2 cups pretzels
1/3 cup peanut butter
1/4 cup melted coconut oil
1 cup pre-soaked cashews
400ml can of coconut cream
1 1/2 cups strawberries
1 tsp vanilla extract
1/4 cup coconut oil
1 tbsp freeze-dried berry powder (optional)
1. Crush the cookies and pretzels in a ziplock bag or place in a blender to grind coarse.
2. Add the melted peanut butter and coconut oil and pour tjis and the cookie crumbs in to a
bowl. Mix well and press in to a parchment paper lined tart tin. Place in the fridge to set.
3. Blend together all of the filling ingredients and pour on to the base, place in the freezer to set
for about two hours.
4. Remove from the tart tin and serve with fresh strawberries on top.