For the Coconut Almond Base
1 cup almonds
1/2 cup dried coconut
2 tablespoons chia seeds
2 tablespoons flaxseeds
2 pitted Medjool dates
3 tablespoons melted coconut oil
1 lime, juiced
2 tablespoons agave or pure maple syrup
For the Coconut Cashew Cream
1 cup cashews
2/3 cup dried coconut
2/3 cup coconut cream
1 lime, juiced
1 teaspoon vanilla
4 tablespoons agave or pure maple syrup
Fresh fruit, for topping
Line a mini muffin tray with tart liners. Add the almonds, dried coconut, chia and flaxseeds to a food processor and combine until a crumbly consistency is reached. Next, add the coconut oil, lime juice, dates, agave and vanilla. Whiz until it begins to mold together. Scoop out 2 tablespoons and transfer to each tart liner molding the bottom and partially the edges, pressing down firmly and evenly. Place in the freezer until Coconut Cashew Cream is made. Wash out the food processor, then add in the cashews and dried coconut until a fine powder forms. Next, add the remaining Coconut Cashew Cream ingredients (except the fruit) and process until well combined and pretty smooth. Remove the Coconut Almond Base from the freezer. Use a small spatula or spoon to spread a dollop of the Coconut Cashew Cream evenly on top of each tart. Freeze tartlets for 30-45 minutes. Top with fresh fruit, then serve & enjoy!
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