per 1 serving size (Recipe makes 18 servings)
Amount Per Serving
Calories from Fat 33
% Daily Values*
Total Fat 3.68
Saturated Fat 1.73
Polyunsaturated Fat 0.28
Monounsaturated Fat 1.18
Total Carbohydrate 36.35
Dietary Fiber 3.53
Vitamin A 1.78%
Vitamin C 1.31%
* Nutritional Values are estimated and may vary
These little gems are delicious! Gluten Free, sugar free, paleo and whole30 approved!
â€¢1/4C unsweetened coconut flakes
â€¢8 Dried apricots
â€¢32 Pitted dates
Chop nuts in food processor until little bits, add coconut, apricots, dates and cinnamon. Process until well combined or sticky enough to bind together. Line mini muffin tin with liners, roll mixture into approximately 16-18 little balls and plop into muffin liners. Now the tricky part, press down the center of the balls with something round or your finger (I used a wooden spoon end) and create a cavity in the center (about 1/2â€³ deep), set aside.
â€¢1/2C Full fat coconut milk (coconut â€œcreamâ€ only)
Scoop out the cream from the coconut milk (Full fat coconut milk â€“ refrigerate-top layer will be thick cream), in food processor or blender process cream with banana and cinnamon until creamy. Spoon cream mixture into tart crusts. Voila. Keep refrigerated.