Energizing Coconut Breakfast Tarts
This recipe combines my love of two things, tarts and energy balls. I wanted a breakfast item to add to a buffet table that was beautiful and healthy. I’ve included the superfood Maca powder in the base for its incredible healing properties, hormone balancing abilities and energy boosting power. Enjoy!
- 1 ½ cups raw cashews
- 12 medjool dates, pitted
- 1/3 cup dried apricots
- 1 ½ tsp Maca powder
- 1 ½ cups coconut yogurt
- Assorted fresh fruits and seeds for topping
Liberally grease a muffin tin with coconut oil or use silicone muffin cups. Do not use paper liners because the shells will stick.
In a food processor combine the cashews, dates, apricots and Maca until well combined. The mixture should stick together when pressed between your fingers.
Use about a ¼ cup of the mixture for each tart and press into each muffin cup. Be sure to go up the sides evenly. Refrigerate for at least an hour.
When ready to serve, remove the shells from the pan and fill with coconut yogurt. Top with fresh fruit and seeds.
The shells will soften if left out of the fridge for a long time so best to keep refrigerated until right before serving.
This is an easy make ahead dish. The shells can be prepared well ahead of time and frozen.