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Enter Now | Sweet. Sustainable. Style. | California Giant Berry Farms

Blackberry-Blueberry and Coconut Cream Mini Tarts

Mini-Berry-Fruit_Tarts-1

Ingredients

For the Crust:

  • 1 cup almond flour
  • 1 cup pecans
  • 1 cup Medjool dates, pitted
  • 1 tsp cinnamon
  • Splash of water

For the Filling:

  • 2 cups coconut yogurt
  • 1/2 cup California Giant Blackberries
  • 1/2 cup California Giant Blueberries
  • 1/2 cup California Giant Raspberries

Toppings:

  • Chocolate shavings
  • Berries + Mint

Directions

  1. Preheat your oven to 300F. Blend all the crust ingredients into a food processor and mix until all the ingredients are mixed together and well incorporated - creating a big dough ball.
  2. Now mold the crust dough into the holes of the muffin tin and bake for 13-15 minutes, or until the dough becomes golden brown. Let them cool before adding the filling.
  3. Add all the filling ingredients into a small bowl and mash the berries until they have broken down and are well incorporated. Now fill the muffins with the berry-cream, and the toppings! Store in the fridge and enjoy!
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2-Mini-Berry-Fruit_Tarts
7 tarts
Enter Now | Sweet. Sustainable. Style. | California Giant Berry Farms