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Coconut & White Chocolate Tarts

Coconut & White Chocolate Tarts

Serves: 6

Ingredients:

For the base

  • 2 cups pitted dates, soaked
  • ½ cup rolled oats
  • ¾ cup desiccated coconut
  • ¼ cup peanut butter

For the filling

Instructions:

  1. Preheat the oven to 356ºF. Grease mini tart pans with coconut oil, set aside.
  2. Drain soaked dates and add to a high speed food processor, process on high until broken up.
  3. Pour in the rest of the crust ingredients and process on high until well combined and stuck together.
  4. Press mixture into tart pans.
  5. Bake for 8-10 mins or until slightly golden around the edges.
  6. Let crust cool completely in pans before removing, then transfer to a wire rack.
  7. In a large mixing bowl, combine condensed coconut milk and melted white chocolate until smooth and shiny.
  8. Spoon filling into tarts, fill them up, just below the top.
  9. Place into the refrigerator for 30 minutes or until set.
  10. Drizzle with melted dark chocolate.
  11. Decorate with fresh blueberries and mint leaves.

Serve and Enjoy!

 

evaporated milk

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