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Perfect for summer! SPIEGEL bestselling author Hannah Frey shares her delicious sugar-free strawberry tartlette recipe from her acclaimed cookbook.
By Catherina Marie Lugmayr
Summer means the arrival of sweet, irresistible strawberries — an it-ingredient that turns any dish into something worth talking about. Whether folded into a dessert or blended into a refreshing drink, strawberries deliver a genuine burst of flavor. Hannah Frey’s simple strawberry tartlette recipe is a delicious way to enjoy them, and refreshingly easy to make.
Zuckerfrei! Das Goldene von GU
Hannah Frey is known for her blog, “Projekt: Gesund leben,” and her sugar-free challenge. Her blog offers a wealth of delicious, easy-to-make recipes alongside practical advice on managing sugar intake — advice that matters, since sugar shows up almost everywhere and cutting back is a real challenge. She helps her readers scale sugar down to a healthy level while showing that eating well can still mean eating varied and satisfying meals.
What began as a blog has since grown into a string of bestselling cookbooks. Her latest, Zuckerfrei! Das Goldene von GU, brings together the 200 most popular recipes from her entire collection — healthy, balanced dishes made entirely without refined sugar. The book covers every base, from breakfast to mains to sweet snacks, with plenty of practical tips on sugar and health woven throughout. It’s available here.
Price: €25.00
Strawberry Tartlettes
NO-BAKE TARTLETTES
Makes 4
Prep time approx. 20 min.
Soaking time 3 hrs.
Freezing time 3 hrs.
Thawing time 30 min.
Approx. 595 kcal per tartlette
INGREDIENTS
For the filling:
150 g cashews
300 g frozen strawberries
1 pinch ground vanilla
For the crusts:
2 tbsp puffed quinoa
60 g ground almonds
4 tbsp shredded coconut
30 g coconut oil
50 g coconut butter
1 pinch ground vanilla
Also needed:
High-powered blender
4 tartlette molds (11 cm Ø)
100 g fresh strawberries
METHOD
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For the filling, cover the cashews in a small bowl with cold water and soak for at least 3 hours. Drain in a sieve, rinse and let dry.
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For the crusts, blend the quinoa, almonds, shredded coconut, coconut oil, coconut butter and vanilla in a high-powered blender until smooth.
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Line the molds with parchment paper and press the mixture into the molds with damp hands.
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For the filling, blend the soaked cashews with the frozen strawberries and ground vanilla in the high-powered blender until creamy.
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Spread the filling evenly over the crusts. Freeze the tartlettes for about 3 hours.
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About 30 minutes before serving, remove the tartlettes from the freezer and release them from the molds.
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Wash, trim and slice the fresh strawberries, and use them to garnish the tartlettes.
