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. ---------------------------------------------------------------------------
Nutrition
Ingredients
