For the base:

1 packet of Thistlewood Low GI Mixed Berry Biscuits
6-8 tsp coconut oil (melted and slightly cooled)

For the filling:

1 can of coconut milk
1/3 cup Xylitol


Thistlewood Sugar Free Gooseberry Jam


To make the base:

  1. Preheat the oven to 180°C.
  2. Grind Thistlewood biscuits in a food processor or blender. Mix until fine and soft in texture.
  3. Transfer crumbs to a mixing bowl and add coconut oil. Combine to form a slightly wet mixture. (If the mixture is too dry, add a little more coconut oil).
  4. Press mixture into base and sides of the mini tart tins.
  5. Bake for 10 minutes or until lightly browned. Allow to cool and set aside.

To make the coconut cream:

  1. Place a mixing in the freezer and a can of coconut milk in the fridge for 30 minutes.
  2. Add water and ice to a bigger mixing bowl.
  3. Remove chilled bowl from freezer and place over the ice water.
  4. Add coconut cream and xylitol together. Whisk until creamy.

To assemble the tartlets:

  1. Spoon the freshly whipped coconut cream into the cooled tartlets.
  2. Top with Thistlewood Sugar Free Gooseberry Jam
  3. Garnish with a sprig of mint.

This gorgeous little treat is best served shared, and guilt free.