These individual no-bake tarts make a gorgeous Valentine's Day dessert. They'll slay your sweet tooth, plus they're vegan and gluten-free!

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
6
Yield:
6 tarts
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Chop almonds in a food processor and add medjool dates. Blend until smooth.

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  • Reserve about 1/8 cup of date mixture and set aside.

  • Prepare two individual-sized tart pans with oil or line with parchment. Divide the date mixture among the two pans and press along the bottom and sides.

  • In a mixing bowl, whip the culinary Coconutmilk with a hand mixer for a minute or so before adding the reserved date mixture and about 5 berries. Stir to combine.

  • Spoon the coconut mixture into the tart crusts and pop in the freezer for at least 2 hours.

  • Remove the frozen tarts from the pans. Garnish with raspberries and sliced strawberries.

Nutrition Facts

183 calories; protein 2.5g 5% DV; carbohydrates 19.2g 6% DV; fat 12.4g 19% DV; cholesterol 0mg; sodium 7.1mg. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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