Coconut Banana Cream Tarts

 

Oh heavens! These little gems came to me in my dreams, I guess I just am missing chocolate so much I need to find another way to satisfy my cravings. Halfway done whole30! Recipe as follows: Serves 16-18

 

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Tart ingredients:

  • 1/4C Cashews
  • 1/4C Hazelnuts
  • 1/4C unsweetened coconut flakes
  • 8 Dried apricots
  • 32 Pitted dates
  • Dash cinnamon

 

Directions:

Chop nuts in food processor until little bits, add coconut, apricots, dates and cinnamon. Process until well combined or sticky enough to bind together.  Line mini muffin tin with liners, roll mixture into approximately 16-18 little balls and plop into muffin liners. Now the tricky part, press down the center of the balls with something round (I used a wooden spoon end) and create a cavity in the center (about 1/2″ deep), set aside.

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Filling Ingredients:

  • 1/2C Full fat coconut milk (coconut “cream” only)
  • 1 Banana
  • dash cinnamon

 

Directions:

Scoop out the cream from the coconut milk (Full fat coconut milk – refrigerate-top layer will be thick cream), in food processor or blender process cream with banana and cinnamon until creamy.  Spoon cream mixture into tart crusts. Voila. Keep refrigerated.

 

 

 

 

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