Coconut Cream Tarts
Place the almond meal, dates, coconut oil, and salt into a food processor and pulse until the mixture comes together easily when squeezed. Press firmly into six cups in a standard-size muffin pan, …
- Cook25 min
- Total25 min
- Serves10
- LevelEasy
Ingredients
- 1 cup almond meal
- 4 Medjool dates
- 3 tbsp. unrefined coconut oil
- ½ tsp. salt
- ½ tsp. coconut extract
- ¾ cup Sweet Cashew Cream
- ⅓ cup unsweetened flaked coconut
Method
- Place the almond meal, dates, coconut oil, and salt into a food processor and pulse until the mixture comes together easily when squeezed. Press firmly into six cups in a standard-size muffin pan, shaping into a crust with the back of a rounded spoon or using a very small bowl.
- In a medium bowl, whisk together the coconut extract and cashew cream until fluffy. Pipe into the prepared crusts and top with flaked coconut. Freeze for 2 hours and then transfer to the refrigerator. Serve cold. Store in airtight container in refrigerator for up to 1 week.
