Coconut Banana Cream Tarts

³ Description

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

² Ingredients

•  8 half Dried Apricot
•  1 large (8" to 8-7/8" long) Banana
•  1/2 tsp Cinnamon
•  32 date, pitted Medjool Dates
•  1.2 oz Cashew Nuts
•  1/4 cup, chopped Hazelnuts or Filberts Nuts
•  2 serving (serving = 2 fl oz) Thai Kitchen Premium Coconut Milk
•  1 serving (serving = 1/4 cup) Bob's Red Mill Unsweetened Flaked Coconut

q Directions

Tart ingredients:

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

Directions:

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

Directions:

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.

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