Total Time
6hrs 30mins
Prep 6 hrs
Cook 30 mins

A lower-sugar, whole wheat crust and sugar free "jam" filling make for rich yet light tasting miniature desserts, perfect for your next soiree. Makes 26-28 (or one 9" tart)

Ingredients Nutrition


  1. In a bowl, cream together butter, coconut oil, salt, Sucanat and stevia until light.
  2. Add vanilla and beat in, then beat in the flour until a stiff dough forms.
  3. Wrap in plastic and refrigerate 4-24 hours.
  4. For filling:.
  5. Puree the strawberries with cherry juice and stevia.
  6. Add the chia seeds and pulse inches
  7. Pour into a bowl, cover and chill 1 hour.
  8. Assembly / baking:.
  9. Preheat oven to 325°F.
  10. Break dough into small pieces and, using your fingers, pat into the bottom and up the sides of a mini-muffin tin to form a "shell".
  11. Spoon a tsp of strawberry filling into each shell.
  12. Bake for 30 minutes.
  13. Cool completely in the tin before carefully unmoulding.