No-Bake Coconut, Banana Cream Bites
Servings: 8
Preparation Time: 5 minutes
Ingredients:
Crust:
- 4 Medjool dates, pitted
- 3/4 cup unsweetened coconut flakes (or 1/2 cup nuts plus 1/4 cup coconut)
- 1/2 tablespoon coconut oil
- 1/8 teaspoon sea salt
- 1 1/2 tablespoons unsweetened cocoa powder (optional)
Filling:
- 1/3 cup Coconut Cream Concentrate
- 1/4 cup full-fat coconut milk*
- 1 banana
- 2 tablespoons coconut oil
- 1/8 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/2 tablespoon honey (optional to taste)
Directions:
Crust:
Line a mini muffin tin with paper liners or use silicone 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 tablespoon 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 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 temperature for 5–15 minutes.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Jacqueline, Atlanta, GA.
