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Coconut & White Chocolate Tarts

Serves: 6 servings


For the base –

2 cups pitted dates, soaked

½ cup rolled oats

¾ cup desiccated coconut

¼ cup peanut butter


For the filling –

1 can Nature’s Charm evaporated coconut milk

2/3 cup white chocolate, melted

Dark chocolate, melted

Fresh blueberries

Fresh mint leaves


  • Preheat the oven to 356ºF. Grease mini tart pans with coconut oil, set aside.

  • Drain soaked dates and add to a high speed food processor, process on high until broken up.

  • Pour in the rest of the crust ingredients and process on high until well combined and stuck together.

  • Press mixture into tart pans.

  • Bake for 8-10 mins or until slightly golden around the edges.

  • Let crust cool completely in pans before removing, then transfer to a wire rack.

  • In a large mixing bowl, combine condensed coconut milk and melted white chocolate until smooth and shiny.

  • Spoon filling into tarts, fill them up, just below the top.

  • Place into the refrigerator for 30 minutes or until set.

  • Drizzle with melted dark chocolate.

  • Decorate with fresh blueberries and mint leaves.

  • Serve and Enjoy!