These individual no-bake tarts make a gorgeous Mother’s Day dessert-y brunch. They’ll slay your sweet tooth, plus they’re vegan and gluten-free!
No-Bake Coconut Fruit Tarts
Ingredients
- 12-14 Medjool dates, pits removed
- ¼ C. Almonds
- 1 Container So Delicious Diary Free Culinary Coconutmilk
- ¼ C. Raspberries
- ¼ C. Strawberries, sliced
Prep 15 min
Cook 0 min
Yield 6 Tarts
Directions:
- Chop almonds in a food processor and add medjool dates. Blend until smooth.
- Reserve about 1/8 C. of date mixture and set aside.
- Prepare two individual-sized tart pans with oil or line with parchment. Divide the date mixture among the two pans and press along the bottom and sides.
- In a mixing bowl, whip Culinary Coconutmilk with a hand mixer for a minute or so before adding the reserved date mixture and about 5 berries. Stir to combine.
- Spoon the coconut mixture into the tart crusts and pop in the freezer for at least 2 hours.
- Remove the frozen tarts from the pans. Garnish with raspberries and sliced strawberries.
recipe and image via 