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| No Bake Coconut Banana Cream Bites |
| photo by recipe author |
Servings: 8
Preparation Time: 5 minutes
Crust:
- 4 medjool dates, pitted
- 3/4 cup unsweetened coconut flakes [1] (or 1/2 cup nuts plus 1/4 cup coconut)
- 1/2 tablespoon coconut oil [2]
- 1/8 teaspoon sea salt [3]
- 1 1/2 tablespoons unsweetened cocoa powder [4] (optional)
Filling:
- 1/3 cup coconut cream concentrate [5]
- 1/4 cup full-fat coconut milk*
- 1 banana
- 2 tablespoons coconut oil [2]
- 1/8 teaspoon sea salt [3]
- 1 teaspoon vanilla extract [6]
- 1/2 tablespoon honey [7] (optional to taste)
Crust:
Line a mini muffin tin with paper liners or use silicon cups. In a food processor, process the crust ingredients until they begin to stick together. This will only take a few minutes. Scoop about 1/2 tbsp of filling into each cup. Press filling into the bottom of the liners to make a crust for each tart.
Filling:
Gently heat coconut cream concentrate for best results. Add the remaining ingredients to a food processor with the warmed coconut cream concentrate. Process until smooth. Scoop or pour the mixture into over the crusts. Freeze for a hour or two, until firm. Remove the bites from the muffin tins. Store in freezer. Eat them directly from the freezer or allow to soften at room temp for 5-15 minutes.
* For the freshest coconut milk make homemade coconut milk [8]. (See video at this link [8].)
Recipe submitted by Jacqueline, Atlanta, GA