1 1/2 cups almond flour
3 tablespoons carob powder
1 teaspoon vanilla extract
3 tablespoons raw honey
1 tablespoon coconut cream (thick part of a can of full-fat coconut milk)
3 tablespoons coconut oil, melted
1 1/2 cups cherries (fresh or frozen), chopped
1/3 cup raw honey
1/4 cup coconut water
3 tablespoons coconut cream
2 tablespoons cherry jam (see above)
1 tablespoon raw honey
In a mixing bowl combine almond flour, carob powder, vanilla extract, honey, coconut cream, and coconut oil. Mix well to combine. Press 1 to 2 tablespoons of crust mixture into individual tart cups or muffin tins, depending on the size and thickness you desire. Bake at 350ºF for 15 minutes. Allow to cool.
For the cherry jam, in a small sauce pan combine fresh or frozen cherries, honey, and coconut water (you may want to exclude the coconut water if using frozen cherries). Simmer over medium low heat for 20 to 30 minutes or until cherries are broken down and sauce is becoming thick. Remove from heat and allow to cool. Process jam in a food processor if you prefer a smooth texture.
For the cherry cream, combine coconut cream, cherry jam, and honey; whisk gently to combine. Fill the tart crusts with the cherry cream right before you are ready to serve them as the tart will become soggy if filled to early. Top each tart with a cherry and enjoy.
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