Description
These Mini Berry Tarts have a shortbread crust with coconut cream filling and fresh berries! These sweet dessert bites are Paleo, gluten-free, and vegan.
Ingredients
Scale
For the crust
- 1 cup (112g) coconut flour
- ½ cup coconut oil, solid
- ¼ cup maple syrup
- ¼ teaspoon kosher salt
For the filling
- 1 cup coconut cream, chilled (see notes)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup fresh mixed berries
Instructions
- Preheat the oven to 350ºF. Lightly grease a 24-cavity mini muffin pan with coconut oil.
- Combine coconut flour and salt in a bowl. Add the maple syrup and room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil. If you’re mixing with a bowl and spoon (not a stand mixer), you may want to use your hands at the end to bring to dough fully together and make sure there aren’t any lumps.
- Divide the dough between the 24 mini muffin cavities and press up the sides. Bake for 9-11 minutes, or until golden brown around the edges. Let cool completely before using a toothpick or knife to pop the cups out of the muffin tin.
- In a stand mixer fitted with a whisk attachment (or a hand mixer), beat the chilled coconut cream with the maple syrup and vanilla extract until smooth and creamy, 1-2 minutes.
- Add a scoop of whipped coconut cream to each cooled shortbread cup and top with fresh berries. Serve immediately.
Equipment
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Notes
- Coconut cream can be bought at most grocery stores, I love the Thai Kitchen brand. If you can’t find it that way, you can purchase regular full-fat coconut milk and place it in the fridge overnight – when you open the can, scrape off the thickened top layer and measure that. You should get about 1 cup from a 14.5 oz. can.
