MINI RASPBERRY AND COCONUT CREAM TARTS

Mini Raspberry and Coconut Cream Tarts image

Provided by Alejandro Junger, M.D.

Yield Makes 4 mini tarts

Number Of Ingredients 17

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For the crusts:
1 cup whole raw pecans
3/4 cup grated unsweetened coconut
4 teaspoons coconut oil, melted
8 soft Medjool dates
1/2 teaspoon vanilla extract
Pinch of sea salt
For the filling:
1 cup unsweetened coconut milk
1 cup coconut butter, softened in a double boiler
2 1/2 tablespoons coconut palm sugar
1 cup frozen raspberries
For the topping:
1 pint fresh raspberries
Ground cinnamon for dusting
Special Equipment
You will need four mini tart pans for this recipe, each about 3 inches in diameter.

Steps:

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.
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.