So yeah...there's this:
I made these coconut tarts and after all the testing, I was ready to give up sweets for good (I actually gave away dried mango, so I think that's it for the sweets for awhile). Then a family member gave me some ripe bananas that needed to be used. My obsession to make the perfect coconut butter left me with, well...tons of coconut butter. (The first time I discovered coconut butter, I made this peppermint bark.) And a banana version of the coconut tarts was born. I'm not calling these tarts because it doesn't seem right. Cream pies, maybe. But I don't want to disappoint anyone looking for a real banana or coconut cream pie, so I'll calling them "bites." Yeah, it might take two bites to eat one of these, but you get the idea.
|Process your crust more than I did. Unless you like it chunky.|
If you eat these straight from the freezer (wait a minute to avoid brain freeze), they are kind of like a creamy ice cream pie (that's a thing, right?). If you let them soften a little, it's more like a cream pie. Just try them. And if you do, come back and let me know if you like them, or if you don't like them. I will give up my first-born baby if I have to in order to get a recipe just perfect (I'm kind of kidding there. But I will adjust a recipe or help you troubleshoot if needed. So, let me know if something goes wrong. Just be nice about it. There is a human with feelings behind this screen.)
If you want to make coconut butter from unsweetened coconut flakes, see this post. Or just head over the this post from Mark's Daily Apple where he gives you ten tips for making coconut butter. This is where I get my coconut flakes: Tropical Traditions. You can also find them HERE (Amazon) or HERE (Vitacost). Or if you don't want to blend the flakes, get some coconut butter, coconut manna, or coconut cream concentrate (all of these are the same thing).
No Bake Coconut Banana Cream Bites
Makes 16-18 minis printable recipe
4 medjool dates, pitted (or 1/2 - 1 tbsp honey or maple syrup)
3/4 cup unsweetened coconut flakes
1/2 tbsp coconut oil
small pinch salt
*For optional chocolate crust (not AIP), add 1 1/2 tbsp or more unsweetened cocoa powder or raw cacao powder)
1/3 cup coconut butter* (coconut manna or coconut cream concentrate)
1/4 cup full-fat coconut milk
3 tbsp coconut oil, melted
small pinch salt
1 tsp vanilla extract (sub: vanilla bean to taste)
1/2 - 1 tbsp maple syrup, optional to taste (or honey)
How to make:
Line a mini muffin tin with paper liners or use silicon cups. Add the crust ingredients to a food processor and pulse until you get a coarse, crumbly consistency. Add more dates if needed for sweetness. Scoop about 1/2 tbsp of filling into each cup. Press filling into the bottom of the liners to make a crust for each tart. If there is extra filling, you can eat this or use to make thicker crusts. Or eat this.
*If you use regular dates (not medjool), you will need to use more. You also may want to soak them in warm water first.
Gently heat coconut butter for best results (if coconut milk has been in refrigerator, heat milk with coconut butter). Add the remaining ingredients to a food processor, add the warmed coconut butter and milk. Process until smooth. (Taste and add more honey if needed. I don't like these very sweet.) Scoop or pour the mixture over the crusts. Freeze for a hour or two, until firm. Remove the bites from the muffin tins. Store in freezer or refrigerator. Eat them directly from freezer or allow to soften at room temp for 10-15 minutes (this is how I like them). *Note: These will melt if left out too long.
Optional chocolate drizzle: Melt about 1/4-1/2 cup chocolate chips or chopped chocolate in the microwave at 10-15 second intervals or in a double boiler on the stove. Mix in a tsp of coconut oil. (Or mix equal parts coconut oil and cocoa powder plus honey or other sweetener and a pinch of salt.) Drizzle the chocolate over the tops over the bites after taking them out of the freezer. You could also dip them in the chocolate (doubled or tripled) to coat them completely, but you may need to refreeze.
Find the Lemon and Berry Versions of these HERE.
What the...what is that?
- Coconut butter: Aka coconut cream concentrate. Aka coconut
manna. Coconut butter is the coconut meat in concentrated form. Make it
yourself by processing coconut flakes (see this post). See my recipes using coconut butter here. I like Artisana brand, but my favorite is Tropical Traditions
(Update: enter giveaway here!). I use their flakes to make my own as well.
Shared at: Simple Meals Friday, Make Your Own Mondays, Fat Tuesdays, Party Wave Wednesday, Allergy Free Wednesday, Raw Food Thursday, Paleo AIP Recipe Roundtable