YIELD: 6 TARTS
These raw treats can be made in mini muffin pans for bite-size treats or standard-size muffin tins for larger tarts. When making raw tarts, I prefer using silicone molds as it is much easier to release the treats without breaking.
Directions
Place the almond meal, dates, coconut oil, and salt into a food processor and pulse until the mixture comes together easily when squeezed.
Press firmly into six cups in a standard-size muffin pan, shaping into a crust with the back of a rounded spoon or using a very small bowl.
In a medium bowl, whisk together the coconut extract and cashew cream until fluffy.
Pipe into the prepared crusts and top with flaked coconut.
Freeze for 2 hours and then transfer to the refrigerator.
Serve cold.
Store in an airtight container in the refrigerator for up to 1 week.
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Ingredients
1 cup almond meal
4 Medjool dates
3 tablespoons unrefined coconut oil
½ teaspoon salt
½ teaspoon coconut extract
¾ cup Sweet Cashew Cream
⅓ cup unsweetened flaked coconut
