Patriotic Mini Fruit Tarts
What you’ll need: coconut flour, almond flour, coconut oil, maple syrup, coconut & vanilla extract, coconut cream, and berries!
Stir together almond flour, coconut flour, maple syrup, vanilla extract, and coconut oil until it forms a dough ball.
Divide dough evenly between 6 mini ramekins...
Spread the dough in an even layer foe each ramekin, making sure to push the dough up the sides.
Bake on a sheet pan for 12-13 minutes, allow to cool slightly, then put them in the fridge while you make the filling.
Make the filling. Spoon out the solid coconut fat from the can and leave the liquid behind. Whip on high for about a minute, until fluffy.
Add maple syrup and coconut extract, and whip for another 20-30 seconds.
Fill your tarts with the whipped coconut cream!
Sprinkle randomly with berries or arrange in a patriotic flag design! 🇺🇸
Done! Serve or store in fridge for up to 2 days ahead of time!
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