No Bake Coconut Fruit Tarts Recipes
NO-BAKE COCONUT FRUIT TARTS
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!
Provided by So Delicious® Dairy Free
Categories Trusted Brands: Recipes and Tips So Delicious® Dairy Free
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Chop almonds in a food processor and add medjool dates. Blend until smooth.
- 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 : Calories 182.6 calories, Carbohydrate 19.2 g, Fat 12.4 g, Fiber 5.6 g, Protein 2.5 g, SaturatedFat 8.1 g, Sodium 7.1 mg, Sugar 12 g
NO-BAKE FRUIT TARTS
Time 20m
Yield 7
Number Of Ingredients 11
Steps:
- Combine the oats, cashews, dates, almond butter, maple syrup, vanilla and salt in a food processor. Pulse until ingredients are combined, and a ball of dough forms.
- Take ~1/4 to ⅓ cup of the dough and form into a ball. Press into a muffin pan and use your fingers to create mini cups. Repeat with remaining dough, and place in the fridge to set. I used a silicone muffin pan, which made removal really easy.
- In a medium bowl, combine the cream from the coconut milk can (open the can on the opposite end and drain the coconut water off first) with the maple syrup and lemon juice. Using a whisk or electric mixer, whip until fluffy.
- Remove your mini crusts from the muffin pan and fill with coconut cream mixture, then top with fruit of choice. Serve immediately.
NO BAKE FRUIT TART
This delicious No Bake Fruit Tart is all dressed up in red, white and blue and perfect for any celebration. Graham cracker crust, creamy cheesecake-like center with a hint of lemon all topped in red strawberries and raspberries as well as blueberries and blackberries. The presentation is gorgeous and this dessert recipe is always a winner!
Provided by Michaela Kenkel
Number Of Ingredients 16
Steps:
- To prepare the Graham Cracker Crust: Mix the graham cracker crumbs together with the butter and the sugar until they are moist. Press into the bottom and up the sides of a tart pan. Place in the fridge for at least one hour.
- To prepare the filling: In your stand mixer with the whisk attachment beat whipped cream and vanilla until stiff peaks form. Set aside.
- With your mixer and the paddle attachment, cream together cream cheese, powdered sugar, lemon zest and lemon juice until smooth.
- Gently fold in whipped cream into cream cheese mixture, taking care not to mix it too much and "deflate" the whipped cream.
- To assemble the tart: Spread the filling into the graham cracker crust. Top with fresh berries. Chill for an hour before slicing and serving.
Nutrition Facts : Calories 386 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 68 milligrams cholesterol, Fat 26 grams fat, Fiber 5 grams fiber, Protein 4 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 236 milligrams sodium, Sugar 22 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
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