Yummy Strawberry Banana Cream Tarts w/ Low Carb Pie Crust

 Eating healthy can be hard because most of the really tasty meals and treats are full of carbs, sugars, and sodium. I absolutely love recipes like this because they're significantly lower in calories and other undesirable ingredients that negatively affect our health. This is an amazing recipe I stumbled on and have tried and loved. I've provided you with two crust recipes; one is a low carb crust and the other is a raw crust. Here's what you'll need:

Ingredients:

1 1/2 cups almond meal or almond flour
3 tablespoons melted butter
Stevia equal to 3 tablespoons sugar

Preparation:

Heat oven to 350 F. Melt the butter (if the pie pan is microwave safe, melt the butter in it) mix the ingredients up in the pan and pat into place with your fingertips.

Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.

Nutritional Information: This batch of crust has 11 grams net carbs plus 17 grams fiber and 30 grams protein.

If you're looking for a raw crust recipe then here it is:

1 Cup raw unsalted walnuts
1 Cup shredded unsweetened coconut
6 pitted medjool dates
dash of salt

Directions:

• Blend the walnuts, coconut and salt in a food processor until almost fine. Add in dates and combine until everything is sticking together.

• Fill your muffin cups with the crust, spreading it out evenly by pushing it around with your fingers.

• Place muffin cups in freezer.

Now here comes to good stuff; the filling

Banana Cream Filling:

1/4 Cup raw unsalted cashews or walnuts

1 tbsp lemon juice

1 banana peeled (fresh or frozen)


Topping:

Fresh sliced strawberries
6 muffin cups

*If you'd prefer a chocolate crust with this recipe, follow this recipe for a raw chocolate crust here.

Directions:

• Blend the walnuts, coconut and salt in a food processor until almost fine. Add in dates and combine until everything is sticking together.

• Fill your muffin cups with the crust, spreading it out evenly by pushing it around with your fingers.

• Place muffin cups in freezer.

• Blend the filling ingredients together in food processor.

• Fill your muffin cups with the filling, and place back in freezer.

When ready to serve, remove from freezer and top with some sliced strawberries and you're good to go. If you want to have everything ready to go (already topped with strawberries), you can prepare the tarts and store them in the fridge. They're still really good this way and will hold, I just prefer the texture coming out of the freezer.