Here is the recipe for No Bake Coconut Almond Tart with Fresh Fruit f
For the crust:
14-15 Medjool Dates (pits taken out!)
¾ cup almonds
¼ cup unsweetened coconut flakes
1 tsp vanilla extract
1 TBS cocoa powder
2 TBS melted coconut oil
For the filling:
Your favorite kind of greek yogurt (vanilla, coconut, lemon, etc)
Your favorite seasonal fresh fruit, chopped small (nectarines, blueberries, strawberries, kiwi, mango, etc)
~In a food processor- add almonds and coconut and process until almonds start to break down into smaller pieced (a course flour). Add the pitted dates, coconut oil, cocoa powder and vanilla extract. Continue to process until dates have been broken down and mixture is evenly combined. (You will know when it is done because the mixture will form a nice ball of “dough”)
~ Press the mixture into muffin tins. Press mixture ¼-1/3 of the way up the sides to make a nice small cup/bowl shape. This will be the base (or crust) for your tart!
~Place the muffin tin filled with your tart base in the fridge for about 1 hour.
~Pop the tart crusts out of the muffin tins and fill with your favorite yogurt or coconut whipped cream. Top with fresh chopped fruit!
~ Serve immediately or place in the fridge before serving
Prep time: 15 min
Grill time: 8 min
¼- ½ tsp cinnamon (or to taste)
1-2TBS lime juice
2 TBS honey
Top with Coconut Cream!
1. Preheat grill
2. Cut off top and bottom pineapple
3. Cut pineapple into quarters, then into smaller spears (at least ¾ inch thick). Then cut skin off
4. Mix honey, lime and cinnamon in small bowl.
5. Brush the glaze on each pineapple wedge, coat completely
6. Spray the grill with oil
7. Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides)
8. Remove from the grill and brush with any additional glaze one more time. Serve and enjoy!
You will need: 1 14oz can of full fat (unsweetened) coconut milk, sugar, vanilla extract.
Place a can of full fat coconut milk in the refrigerator overnight (this allows the solid coconut cream to separate from the liquid!)
Carefully take the can of coconut milk out of the fridge (make sure not to shake!). Open the can and scoop out JUST the solid coconut cream (save the coconut liquid for smoothies!).
Place Coconut cream into a chilled bowl. Beat coconut cream using electric mixer with chilled beaters on medium speed.
Beat until stiff peaks form, 7 to 8 minutes. Add about 2 TBS sugar and ½ tsp vanilla extract to coconut cream; beat 1 minute more. You could also hand mix with a whisk for a good workout!!