IT’S FRIDAY THE 13TH! Which only means one thing…..the weekend starts tomorrow 🙂 So I am kicking off the weekend with these yummy simple tarts, but I must warn you, you have to be a real coconut fan to enjoy these!
I love coconuts, so these were definitely right up my alley, and my girlfriends actually liked them. Alternatively, you could make these sugar free by substituting the natural sugars for stevia, but I believe they taste like a real treat with the sugars in my opinion, and besides, natural sugars aren’t bad for you, they are actually packed with nutrients and don’t have a huge impact on your blood sugars because of their low glycemic index. But with that being said, use in moderation 🙂
Here’s an extra shot of my yummy foodporn treat, enjoy!
Recipe for shells: makes 8
2 cups organic unsweetened coconut shreds
2 tbsp organic coconut palm sugar
2 organic cage free egg whites
Recipe for cream filling:
2/3 cups organic unsweetened coconut cream (store the can in the fridge overnight and scoop out the cream that forms at the top the next day)
1 tbsp organic raw honey
1/4 tsp organic pure vanilla extract
Good quality organic dark chocolate (70% or higher) i used 80% camimo dark chocolate squares.
Pre-heat oven to 350°F.
Mix shell ingredients in a bowl until well incorporated.
Grease a muffin pan with coconut oil or butter. Scoop 2 tbsp of the coconut mixture into each section of the muffin pan.
Bake for 12-15 minutes, (mine were ready in 12 minutes).
When ready, take the tart shells out of the oven and let them cool for 10 minutes.
Using a hand mixer, mix the cream filling ingredients in a bowl. The coconut cream might have some frozen lumps which might make it harder to pipe, so make sure your cream is smooth.
Place cream mixture in a pipping bag or ziplock bag with the tip slightly cut off and fill up your cups.
Garnish with chocolate sprinkles or toppings of choice and consume when ready!