5 stalks rhubarb, chopped (about 2 cups)
2 cups strawberries, cut into halves
1 cup chopped pecans
1 cup unsweetened shredded coconut
3 Tbsp coconut oil
Zest of 1 lemon
Juice of 1/2 lemon
1. Pre-heat oven to 375 F.
2. In a baking dish ( 9 x 9), spread out strawberries and rhubarb. Mix in the lemon juice and zest.
3. In a bowl, melt the coconut oil. Mix the pecans and coconut with the melted oil.
4. Spread the nut mixture evenly across the top of the strawberry/rhubarb, like a crust.
5. Bake for about 45 minutes.
6. Serve warm or cold.
These pecan pie tarts are uncooked and look lovely with a dollop of coconut whipped cream or a scoop of ice cream! Dairy-free of course ;)