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Small Batch Creamy Coconut Tarts

5 from 1 reviews

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Ingredients

Instructions

  1. Put oats, dates and shredded coconut in a food processor and pulse; add in oil and syrup and pulse until everything is combined.
  2. Grease a muffin tin with coconut oil and then evenly distribute the oat mixture into the 6 muffin tins, using your hands to press mixture down that it’s even and packed in there tightly.
  3. Place tin the freezer.
  4. For the filling, place cashews and coconut milk in the food processor or a blender and blend until cashews are smooth; add in syrup, oil and shredded coconut and, again, blend until mixture is creamy and smooth.
  5. Remove muffin tin from freezer and pour filling overtop of each individual crust, dropping the tin on the counter a few times to even out the filling mixture (you want it to be pretty smooth).
  6. Optional: top each tart with extra shredded coconut and chocolate.
  7. Place tin back in freezer for another 10 minutes or so or until tarts have hardened.
  8. To remove tarts, run a knife along the edges of each one and then they should pop right out.
  9. Enjoy!
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