Serving: Bolton, Brampton, Vaughan, Kleinberg, Woodbridge, Nobleton & Surrounding Areas
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Recipes

Coconut tarts with chocolate coconut cream

Ingredients:

  • For the Coconut Tart Shells:
  • 2 egg whites
  • 2 cups of unsweetened organic shredded coconut
  • For the Chocolate and Coconut Cream:
  • 1/2 cup of organic coconut milk
  • 8 ounces of 100% cacao unsweetened baking chocolate
  • 1-2 tablespoons raw honey

Directions:

  • For the Coconut Tart Shells:
  • Preheat oven to 350 degrees.
  • Whisk egg whites lightly and stir in coconut.
  • Grease a muffin tin with coconut oil and press a large spoonful of coconut mixture into each cup, pushing it evenly into the bottom and up the sides.
  • Bake for 12-15 minutes, or until golden brown. Let cool in muffin pan.
  • For the Chocolate and Coconut Cream:
  • Heat coconut milk. Add raw honey.
  • Place chocolate into a bowl and pour hot milk over it. Stir until chocolate melts and mixture becomes satiny-smooth.