Coconut Cream Fruit Tarts
Prep Time 20 Minutes
Servings 2
Ingredients
Prep Time 20 Minutes
Servings 2
Ingredients
Instructions
  1. In a food processor process medjool dates and almonds until there are no big chunks (forms a big ball when it’s done, and it usually takes about 30 seconds to a minute on high in the food processor.) Carefully remove the blade and take 1 heaping spoonful of the mixture and set aside.
  2. Line two small springform molds or two small pans with parchment paper.
  3. Divide the date/almond mixture between the two molds or pans and with hands press the date/almond mixture to form a crust.
  4. In a mixing bowl spoon coconut milk (you only want the solid parts from the can, you will see clear liquid and then solid white…the white stuff is what you want) and then with a hand mixer whip it for a minute, then add the spoonful of date/almond mixture that you’ve reserved and 5 raspberries. Beat until combined (there will be some small date, almond, and raspberry bits in the mixture.)
  5. Spoon the coconut cream into the tart crusts and then top the tarts with raspberries and sliced strawberries.

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