Mini Berry Tarts (Paleo, Gluten Free + Vegan

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 cup Berries, Fresh mixed

• Canned Goods

  • 1 cup Coconut cream

• Condiments

  • 3/8 cup Maple syrup

• Baking & Spices

  • 1 cup Coconut flour
  • 1/4 tsp Kosher salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

Found on bakerita.com

Description

Ingredients

• 1 cup (112 grams) coconut flour
• ½ cup coconut oil, solid
• ¼ cup maple syrup
• ¼ teaspoon kosher salt
• 1 cup coconut cream, chilled (see notes)
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 cup fresh mixed berries

Directions

• 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 youre 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 arent 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.