I like mini dessert items, mostly because they are more adorable, but also because just a few bites of something sweet and creamy is usually enough, and mini sizes offer built in portion control. Flax seeds are pretty amazing nutritionally because they have both soluble and insoluble fiber, omega-3 fatty acids and many antioxidants, but they must be ground up because our digestive systems cannot extract all these nutrients from whole flax seeds. Plus they are much cheaper than other super seeds like chia and hemp. That being said I am not the biggest fan of the way they taste, if you are then you can increase the amount of flax and decrease the amount of coconut in the tart shells.
Coconut Lime Mini Flax Tarts
Prep time
Cook time
Total time
Serves: 16 mini tarts
INGREDIENTS:
- Shells
- ½ cup flax meal
- ½ cup dessicated coconut unsweetened
- ⅓ cup almond butter
- 2 tablespoons palm sugar
- 1 tablespoon cold-pressed coconut oil
- 1 tablespoon lime zest
- 1 egg
- 1 pinch of sea salt
- Filling
- 1 large avocado
- 3 tablespoons lime juice freshly squeezed
- 2 tablespoons raw honey
- 1 tablespoon cold-pressed coconut oil
- 4-5 drops vanilla extract
- Topping
- cinnamon
- dessicated coconut unsweetened
- lime zest
DIRECTIONS:
- Shells
- Preheat oven to 325º. Combine all the ingredients and mix well, then spoon into mini muffin tins and shape with your fingers so the shells are even on the bottom and all sides. I first press down in the middle, pushing all the excess to the sides then work my way up the sides starting at the bottom, if there is not enough mixture then you can add bits on here and there as needed. This dough has enough oil and moisture that you can piece it together as needed and you do not need to grease the pan. Bake for 10 minutes then remove from heat and set aside to cool. After a few minutes take them out of the pan and place them on a wire cooling rack so the bottoms do not get soggy.
- Filling
- Using a hand held blender or food processor, blend all the ingredients together until they are thick and creamy.
- Assembly
- Once the shells are completely cooled you can spoon in the filling then sprinkle generously with cinnamon, coconut and lime zest. Store in the fridge for a 1-2 days and the freezer for a couple weeks.
