Create the crust by adding pecans, coconut, dates, coconut oil, vanilla and salt to a food processor and blending until it forms a grainy textured crust. Transfer to a bowl and refrigerate.
Using a double boiler, melt the coconut butter over medium-low. Pour butter into a food processor, add coconut milk, coconut palm sugar, and frozen strawberries. Blend on high 30 seconds.
Using a mini tart pan, line each tart form with paper liners. Spoon out 1 heaping tablespoon of crust from the bowl. Using fingers, gently press it down on the bottom and sides of the tart paper to form a crust. You may need to adjust the amount of crust used for each tart depending on the size of your pan. Repeat until all the crust has been used.
Carefully spoon the filling into each crust to the top of the crust edge. Top each tart with a raspberry and sprinkle with chocolate covered hemp seeds (optional).
Refrigerator for 1 hour before serving.
- You will need a mini tart pan and liners for this recipe.
- The coconut oil may make the tart papers oily. You may want to remove the tarts from thier paper once they have set, and before serving.
- The tarts in the photo were sprinkled with chocolate covered hemp seeds for an extra treat.
-Depending on your tart liners, you may choose to remove the tarts from the liners before serving if the coconut oil seeps through the paper.