Mini Raspberry and Coconut Cream Tarts

Ingredients

• •1 cup whole raw pecans
• •¾ cup grated unsweetened coconut
• •4 teaspoons coconut oil, melted
• •8 whole soft Medjool dates
• •½ teaspoon vanilla extract
• •1 pinch sea salt
• •1 cup unsweetened coconut milk
• •1 cup coconut butter, softened in a double boiler
• •2½ tablespoons coconut palm sugar
• •1 cup frozen raspberries
• •1 pint fresh raspberries
• •1 pinch ground cinnamon
• •4 pieces mini tart pans
• •3 inches tart pan diameter

Cooking Instructions

1. 1.

   First, make the crusts. In a food processor, combine all the ingredients for the crust until the mixture is crumbly but moist enough to form a ball in your hand. Divide the mixture into four portions and press each portion into the four tart pans. Place the pans in the fridge to set while you prepare the filling.

   15 min

2. 2.

   Place all the ingredients for the filling in a blender and blend on a high setting until smooth, then pour the filling into the set tart shells. Top each with some fresh berries and a sprinkle of cinnamon. Place them back into the fridge to set further before serving.

   30 min