Will you take a look at how cute these tarts are! An indulgent, creamy, sweet little bite of heavenly decadence! These tarts are NOT low in fat, so they are a rare treat. BUT they are SO GOOD! I love to serve these little tarts at parties – they are always a hit and you really only need one or two to be fully satisfied. Sometimes it’s o.k. to indulge in a little tart!
1/2 cup macadamia nuts, soaked for at least 2 hours, rinsed and drained
1/2 cup shredded unsweetened coconut
1 teaspoon coconut oil
2-3 pitted Medjool dates
pinch of sea salt
Banana Cream Filling
1/2 cup coconut butter
2 tablespoons peanut butter
1/2 teaspoons vanilla extract
1/4 cup coconut milk
1 can of full-fat coconut milk, refrigerated overnight
1/8 teaspoon vanilla extract
1/8 teaspoon liquid stevia
For the crust, blend the first three ingredients in a food processor. Add the dates and salt and blend again until the mixture really begins to stick together.
I formed these little tarts in a mini-muffin pan. I lined my mini-muffin pan with plastic wrap so that I could get the tarts out when I was finished!
Press the crust ingredients into the mini-muffin pan using your hands. Make sure to pack it down tightly. Place the mini-muffin pan into the freezer while you prepare the filling.
For the filling, place all of the ingredients into a food processor and mix until completely combined.
Pour the filling ingredients evenly into your mini-muffin pan and place the pan back into the freezer and allow the filling to harden for at least an hour or two.
When the filling has hardened up a bit, you’re ready to make the whipped topping. This topping is DIVINE! (My little guy ate a whole bowl of it and said it tasted like ice cream!) Take your can of full-fat coconut milk from the refrigerator and open it up. Be sure not to shake or turn the can! When you open the can, you’ll see that there’s a thick layer of cream on top. Using a spoon, scrape this layer off and put it into a mixing bowl. Save the thin white liquid below to add to smoothies. Add the vanilla extract and liquid stevia to the bowl. Using a hand or stand mixer, blend the coconut cream to make it fluffy, approximately 30 seconds.
Remove the tarts from the mini-muffin pan. Use a small spoon to dollop the cream on top of the tarts. Top with banana pieces and shredded coconut and place the tarts into the fridge.
These tarts will keep in the fridge for a few days, but they won’t last that long!