I think the main reason why I love working with food is that I get the liberty to experiment and make up flavour combinations and recipes that are easy and delicious. And! I get to share them with you guys.
This time, before I get into the recipe I want to speak about the brand that this post is in collaboration with. Sprig Gourmet is a brand that has a wide range of cooking and baking ingredients, spreads, honeys, teas, you name it. I think one of my most favourite things about this brand is the quality of the products. Everything from the packing to the edible item. All of it is perfectly packaged and beautifully made. The other factor is that if you see the quality of the product they provide then the prices are extremely reasonable. I have never been disappointed with any of their products and have used them even before this blog existed. This blog allows me to acquaint my readers with brands that are worth the money and I feel so glad that I get to introduce you to Sprig’s amazing products. You need to try out their products, they will take your baking experience to a whole new level.
This recipe is as easy as it gets and oh so yummy I am sure you will love it.
Prep time: 20 mins
Assembling time: 10 mins
200 g Oreo/Chocolate cookie of choice
50 g Sprig Coconut Sugar
1 tsp Sprig Vanilla extract
2-3 tbsp coconut oil
1 jar of Sprig Jar of Love
50 ml of heavy cream
Take two 5 inch removable bottom tart pans and keep them ready.
In a food processor, add the oreos, coconut sugar, vanilla and coconut oil and blitz till it forms moist sand like texture.
Press this mixture into the tart pans and refrigerate.
Whip your heavy cream till it forms soft peaks, mix in the coconut ginger jar gently. Now, equally divide the filling between the tarts and refrigerate for about 15 mins.
Serve with fresh strawberries.
This is such a simple recipe yet it tastes so good, the complexity of the flavours is the most interesting part of this dish. Give it a try.