October 18, 2013 by mybattlebuddyfitness
These are officially my new obsession. I eat them for breakfast after a tough workout. I eat them for dessert after a long day. I think about them as I lay in my bed and watch Frasier before I drift off to sleep (true story). I LOVE THEM.
I served them at a little party we had last weekend and they even got the stamp of approval from a trio of hard-to-please Army dudes. Need I say more?
Feel free to fill them with whatever fruit you want. I put a teaspoon of almond butter in the center of one with a couple of slices of banana the other night and just about died. TRY THEM NOW!!!
INGREDIENTS (makes 9-12 tartlets- depending on the size of your muffin tins)
1/2 cup walnuts
1 cup dried figs
1 teaspoon cinnamon
1 teaspoon ginger powder
1 cup coconut flakes (unsweetened unsulfured – I use Bob’s Mill)
1 or 2 mangoes, peeled sliced in strips
Raspberries, blueberries, blackberries (whatever you want!)
Cinnamon and ginger powder
A sprinkle of unsweetened coconut flakes
To make the crusts pulse coconut and walnuts together in your food processor until they become crumbs. Add the rest of the ingredients and process until it all sticks together. Press into muffin tins lightly lined with coconut oil and put in the fridge to set for about an hour. Take them out of the molds and fill with mango slices, dusting the tops with cinnamon and ginger and sprinkling with coconut. Enjoy!
per tart if you made 9 –
|CALORIES: 152||CARBS: 17||FAT: 9||PROTEIN: 2||SODIUM: 2||SUGAR: 11|
per tart if you made 12 –
|CALORIES: 114||CARBS: 13||FAT: 7||PROTEIN: 2||SODIUM: 2||SUGAR: 8|