Ingredients
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For the Crust:
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2 Cups Gluten-Free All-Purpose Flour Blend (or your favorite gluten-free flour mix)
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1/4 Cup Sugar (maple syrup, brown rice syrup, date sugar, or honey can be used as a substitute)
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1/4 Teaspoon Baking Powder
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1/2 Stick Cold Buttery Spread (such as Earth Balance), chilled
Directions
Sub-Title: Miniature Sized Deliciousness That’s Refreshingly Healthy!
Description: These little cream cheese style tartlets are packed full of protein and low in carbs while still being high in fiber and deliciously sweet from the coconut milk and lime juice. The perfect guilt-free dessert that everyone will love!
Ingredients:
For the Crust:
2 Cups Gluten-Free All-Purpose Flour Blend (or your favorite gluten-free flour mix)
1/4 Cup Sugar (maple syrup, brown rice syrup, date sugar, or honey can be used as a substitute)
1/4 Teaspoon Baking Powder
1/2 Stick Cold Buttery Spread (such as Earth Balance), chilled
Instructions:
For the Filling:
1 Can Full-Fat Coconut Milk (do not use light or reduced-fat)
2 Large Frozen Bananas
1/2 Cup Unsweetened Shredded Coconut (optional)
1/4 Cup + 2 Tablespoons Cornstarch
1 Tablespoon Maple Syrup or Brown Rice Syrup
Juice of 2 Limes (about 1/4 cup)
Pinch of Salt
Directions:
Preheat oven to 350°F (180°C). Prepare the crust according to package directions using a mini muffin tin or silicone cupcake liners. Press the mixture into the bottom of each well, making sure it’s evenly distributed and about 1/2 inch thick.
Place the filling ingredients into a blender and purée until smooth and creamy. You may need to stop the blender a few times to scrape down the sides. Pour the mixture over the prepared crust, dividing it evenly between the wells.
Bake for 12-15 minutes or until the edges start to turn golden brown. Allow the tartlets to cool completely before serving.
Note: If you’d like a thicker consistency, simply increase the amount of cornstarch to 2 tablespoons per banana. For a looser texture, add more liquid (up to another 1/4 cup).
