Coconut Banana Cream Tarts

  • U Serves 18 People
  • P Prep: 00:20
  • P Cook: 0
Coconut Banana Cream Tarts

Nutritional Facts

per 1 serving size (Recipe makes 18 servings)

Amount Per Serving

Calories 167

Calories from Fat 33

% Daily Values*

Total Fat 3.68


Saturated Fat 1.73


Polyunsaturated Fat 0.28

Monounsaturated Fat 1.18

Cholesterol 0.56


Sodium 2.23


Potassium 365.83

Total Carbohydrate 36.35


Dietary Fiber 3.53


Sugars 30.46

Protein 1.65

Vitamin A 1.78%

Vitamin C 1.31%

Calcium 3.94%

Iron 3.33%

* Nutritional Values are estimated and may vary

³ Description

These little gems are delicious! Gluten Free, sugar free, paleo and whole30 approved!

² Ingredients


q Directions

Tart ingredients:

•1/4C Cashews
•1/4C Hazelnuts
•1/4C unsweetened coconut flakes
•8 Dried apricots
•32 Pitted dates
•Dash cinnamon


Chop nuts in food processor until little bits, add coconut, apricots, dates and cinnamon. Process until well combined or sticky enough to bind together. Line mini muffin tin with liners, roll mixture into approximately 16-18 little balls and plop into muffin liners. Now the tricky part, press down the center of the balls with something round or your finger (I used a wooden spoon end) and create a cavity in the center (about 1/2″ deep), set aside.

Filling Ingredients:

•1/2C Full fat coconut milk (coconut “cream” only)
•1 Banana
•dash cinnamon


Scoop out the cream from the coconut milk (Full fat coconut milk – refrigerate-top layer will be thick cream), in food processor or blender process cream with banana and cinnamon until creamy. Spoon cream mixture into tart crusts. Voila. Keep refrigerated.

Recipe Provided by @food4fuel_fit4life

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