Raw Mini Coconut Tarts

Source: Livin' the Crunchy Life

Makes 12-24 tarts

What you need:

*This amount is for about 24 mini cups using one batch of filling with a thin crust. You will need to half this to make one batch of the berry version (or leave the same and make both berry versions).

6 medjool dates, pitted (more if needed OR 1 tbsp honey or maple syrup)
1 1/4 cup unsweetened shredded coconut (use extra 1/4 cup with honey or maple syrup)
1 tbsp coconut oil, melted
pinch salt

**Filling ingredients need to be at room temp (not directly from refrigerator or freezer). This is important for the best texture. For best results, heat coconut butter gently.**

Filling for lemon tarts (makes 18-24):

1 cup coconut butter, melted (4 cups unsweetened coconut flakes processed)
1/3 cup lemon juice (use up to 1/2 cup for stronger lemon flavor)
Zest from 2 lemons (about 1 tbsp)
1/3 cup full-fat coconut milk
1/4 cup honey or maple syrup, more or less to taste (I use 2 tbsp)
3 tbsp coconut oil, melted
small pinch salt
Optional for stronger lemon flavor: 1/2 tsp lemon extract/oil

Filling for berry tarts (makes 12-16):

Note: slightly adapted since original post

1/3 cup coconut butter (or 1 1/2 - 2 cups unsweetened coconut flakes)
Heaping 1/2 cup fresh blueberries (or strawberries or other berry)
1 tbsp lemon or lime juice
Zest from 1/2 lemon or lime
1/4 cup full-fat coconut milk
1-2 tbsp honey or maple syrup (to taste)
1/4 cup coconut oil, melted
pinch sea salt

How to make:


Line a mini muffin tin with paper liners or in silicon cups. (You don't need the paper liners. See notes if you don't use them.) Add coconut to food processor. If your coconut is not finely shredded, pulse a few times until a fine consistency. Add remaining crust ingredients and process until they begin to clump together. (With maple syrup, it will not seem to come together, but you should be able to pinch to test.) This will only take a few minutes. Scoop a heaping tsp of filling into each cup. Press filling into the bottom of the liners to make a crust for each tart. I use 2-3 fingers and press crust repeatedly until it flattens on the bottom of the liner or tin. If there is extra filling, you can eat this or use to make thicker crusts.

*If you use regular dates (not medjool), you will need to use more. You also may want to soak them in warm water first.


To make coconut butter, process coconut flakes for 10-20 minutes until it is smooth and begins to liquify. Check every 5 minutes and scrap down the sides as needed. (You can also do this in a high powered blender and it will be much quicker and smoother. See more here for ten tips and here for making coconut butter. If you use a small, inexpensive food processor, you may need to let it rest every 5 minutes or so.)

Bring any cold ingredients to room temp. Melt jar of coconut butter by placing jar in saucepan of water over low heat. Melt coconut oil the same way (I use pyrex cup). Add all ingredients to food processor and process briefly until combined. You can also mix this in a bowl (all ingredients melted beforehand). Taste mixture and add more honey or juice to taste. Scoop the mixture, about a tbsp, into each crust. Smooth the tops of the tarts with a knife if necessary.

Refrigerate or freeze for about an hour or until firm. Pop the tarts out of the tins and garnish with lemon zest (or sliced strawberries or blueberries) if desired. Store in the freezer. Eat them directly from the freezer or allow to soften for about 10-15 minutes. (Mine were firm enough for storage in the refrigerator as well. If they are too soft, just store them in the freezer.)