Mini raspberry and coconut cream tarts recipe

Ingredients for Mini raspberry and coconut cream tarts

• 120 g whole raw pecans

• 75 g grated unsweetened coconut

• 20 ml coconut oil, melted

• 8 soft Medjool dates

• 2.5 ml vanilla extract

• pinch of sea salt

• 240 ml unsweetened coconut milk

• 225 g coconut butter, softened in a double boiler

• 50 g coconut palm sugar

• 120 g frozen raspberries

• 500 g fresh raspberries

• ground cinnamon for dusting

• You will need four mini tart pans for this recipe, each about 7.5 cm in diameter.

How to make Mini raspberry and coconut cream tarts

1. Make the crusts by combining all the ingredients in a food processor. Blend until the mixture is crumbly but moist enough to form a ball in your hand.

2. Divide the mixture into four portions and press each portion into the four tart tins.

3. Place the tart tins in the fridge to set while you prepare the filling.

4. Add all the filling ingredients to a blender and blend on a high setting until smooth.

5. Pour the filling into the set tart shells.

6. Top each tart with fresh berries and a sprinkle of cinnamon.

7. Return the tarts to the fridge to set further before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.