Average Recipe
Prep Time
20 minutes
12 mini tarts

This recipe is so simple to make and yet looks like a gourmet masterpiece when all said and done. I use a muffin tin lined with unbleached paper muffin cups for my “tart” pan. First you press the crust mixture into the bottom of each muffin cup, then you add the filling. Then the whole muffin tin is placed into the freezer to “set” the tarts. You can take one out at a time and enjoy them slowly or bring the whole pan out to share with guests.



1½ cups unsweetened shredded coconut
½ cups hemp seeds
¼ teaspoons raw vanilla powder (optional)
1 pinches sea salt
6 pitted medjool dates
3 teaspoons coconut oil


4 small avocados
6 tablespoons melted coconut oil
6 tablespoons freshly squeezed lime juice
4 tablespoons raw honey
¼ cups fresh mint