Blackberry-Blueberry and Coconut Cream Mini Tarts

Name: Blackberry-Blueberry and Coconut Cream Mini Tarts
Yield: 7
Ingredients: 1 cup almond flour; 1 cup pecans; 1 cup Medjool dates, pitted; 1 tsp cinnamon; Splash of water; 2 cups coconut yogurt; 1/2 cup California Giant Blackberries; 1/2 cup California Giant Blueberries; 1/2 cup California Giant Raspberries; Chocolate shavings; Berries + Mint

Serves7

These bite-sized desserts are guaranteed to please any crowd. An assortment of bright berries help form the coconut cream in these dairy-free and gluten-free tarts.

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

- - 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.
- - 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.
- - 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!