The link is to the original recipe and here is what I did that ended up really yummy...
Coconut Cream Tartlets ala Jane (vegan and sugar-free)
Coconut Cream (this makes more than you need for 5 tart shells)
meat from two young thai coconuts (about 1-1/2 cups)
1/2 cup coconut milk
2/3 cup shredded, unsweetened coconut (soak in coconut milk an hour)
4 Tbl coconut oil
1/4 cup honey (I used blue agave)
1/2 Tbl vanilla extract
1/8 tsp salt
Place all ingredients into a high speed blender and blend for a few minutes or until very smooth.
Cover and place into the fridge.
Tartlet Shells (makes 5 regular or 10 mini)
1-1/2 cups almond flour (I use Honeyville brand)
1/4 tsp salt
1 tsp cinnamon
1 tsp vanilla extract
1/4 cup of melted butter (Nucoa is vegan) or oil
1 Tbl coconut milk
Preheat oven to 350F.
Combine dry ingredients. Add in wet ingredients and form a crumbly dough using a spatula.
Press equal amounts of dough into 5 greased tartlet pans or 10 mini tartlet pans. Place in oven for 15 minutes.
Carefully remove tarts from oven and onto a cooling rack and place in the fridge for at least 30 minutes (this helps with the removal of the tarts from the pans).
Remove tarts from fridge. Carefully invert a pan in your hand and using a spoon tap the back of pan until the tart pops out into your hand.
**THESE TARTS ARE VERY FRAGILE SO BE CAREFUL WHILE WORKING WITH THEM. Repeat with remaining tarts. (NOTE: I did not find them fragile at all!)
Spoon the coconut filling into each tart shell and top with seasonal berries.
http://www.roostblog.com/roost/vanilla-cream-pies-with-summer-berries-video.html
https://recipeswap.org/fun/wp-content//uploads/Finer_Kitchens/cheezz_-_desserts/vegan_tartlets.jpg
Coconut Cream Tartlets ala Jane (vegan and sugar-free)
Coconut Cream (this makes more than you need for 5 tart shells)
meat from two young thai coconuts (about 1-1/2 cups)
1/2 cup coconut milk
2/3 cup shredded, unsweetened coconut (soak in coconut milk an hour)
4 Tbl coconut oil
1/4 cup honey (I used blue agave)
1/2 Tbl vanilla extract
1/8 tsp salt
Place all ingredients into a high speed blender and blend for a few minutes or until very smooth.
Cover and place into the fridge.
Tartlet Shells (makes 5 regular or 10 mini)
1-1/2 cups almond flour (I use Honeyville brand)
1/4 tsp salt
1 tsp cinnamon
1 tsp vanilla extract
1/4 cup of melted butter (Nucoa is vegan) or oil
1 Tbl coconut milk
Preheat oven to 350F.
Combine dry ingredients. Add in wet ingredients and form a crumbly dough using a spatula.
Press equal amounts of dough into 5 greased tartlet pans or 10 mini tartlet pans. Place in oven for 15 minutes.
Carefully remove tarts from oven and onto a cooling rack and place in the fridge for at least 30 minutes (this helps with the removal of the tarts from the pans).
Remove tarts from fridge. Carefully invert a pan in your hand and using a spoon tap the back of pan until the tart pops out into your hand.
**THESE TARTS ARE VERY FRAGILE SO BE CAREFUL WHILE WORKING WITH THEM. Repeat with remaining tarts. (NOTE: I did not find them fragile at all!)
Spoon the coconut filling into each tart shell and top with seasonal berries.
http://www.roostblog.com/roost/vanilla-cream-pies-with-summer-berries-video.html
https://recipeswap.org/fun/wp-content//uploads/Finer_Kitchens/cheezz_-_desserts/vegan_tartlets.jpg
