Mini Pineapple Coconut Tarts

Mini Pineapple Coconut Tarts are delightful, bite-sized desserts bursting with tropical flavors. The filling is a luscious blend of blended pineapple, creamy coconut milk, maple syrup for sweetness, a hint of vanilla extract for depth, and a touch of lime juice for a refreshing zing. Turmeric adds a subtle earthiness and vibrant color, while a scoop of Sport Whey Protein provides a nutritional boost!

Serves: 6

Ingredients

For tart crust:

• 1 cup almonds
• ½ cup hazelnuts
• ½ cup desiccated coconut
• ⅛ tsp. salt
• 1 cup dates, pits removed
• 2 Tbsp. Garden of Life Coconut Oil
• 1 Tbsp. maple syrup

For filling:

• 1 and ½ cup pineapple, peeled and cut into small cubes
• ¾ cup coconut milk
• 2 Tbsp. maple syrup
• 1 tsp. vanilla extract
• 1 scoop Sport Grass Fed Whey+ Skin Protein Powder - Vanilla
• ⅛ tsp. turmeric, optional
• ½ lime juice
• 1 tsp. agar agar powder
• Coconut flakes, for garnish
• Raspberries, to garnish

Preparation

1. Prepare six individual 4-inch mini tart pans with removable bases. Set them aside.
2. In a food processor, combine almonds and hazelnuts and blend until they form a coarse texture. Add coconut, salt, dates, coconut oil, and maple syrup. Blend on high speed for 2-3 minutes until it forms a coarse, sticky texture.
3. Transfer the date mixture to the mini tart pans. Two tablespoons per tart, press firmly with your fingers until it's uniformly spread all the way up the sides. Place the prepared crusts in the refrigerator until the filling is ready.
4. In a high-speed blender, add the chopped pineapple and blend until smooth.
5. Add the remaining ingredients to the blender: coconut milk, maple syrup, vanilla extract, 1 scoop of sports whey protein, turmeric, and lime juice. Blend until smooth and creamy.
6. Transfer the pineapple mixture to a saucepan over medium heat. Sprinkle the agar agar powder and mix with a whisk. Allow the mixture to boil for 3-5 minutes, then remove it from the heat. Let the pineapple filling rest for 5 minutes.
7. Pour the prepared filling over the crusts and refrigerate the tarts for 1 hour.
8. Before serving, remove the tart pans and transfer the tarts to a serving platter. Garnish with coconut flakes and raspberries.