Carob Berry Tarts
Ingredients
- 1/2 Pound Strawberries (or any berry of your choice)
- 3 tbsp Coconut cream
- 2 tsp Honey
- 1/4 tsp Vanilla extract
- 10-12 Dates
- 1 Cup Coconut flakes
- 2 tbsp Carob powder
Instructions
- Preheat oven to 375 degrees F.
- In a blender or food processor, combine strawberries, coconut cream, honey, and vanilla until smooth. Place in refrigerator.
- Combine dates, coconut flakes, and carob powder in a blender or food processor. After a few minutes, the texture should be well ground and sticky.
- In a prepared muffin pan, spoon 2 tablespoons of the date mixture into each well (or 1 tablespoon if using a small pan). Place in oven and bake for 10-15 minutes.
- When finished baking, remove the muffin pan from the oven and allow it to completely cool (30 minutes to an hour). Pop the tarts out of the wells of the pan, and spread berry mix on top of them. If the spread is still runny, place in the fridge for another 30 minutes.