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Ingredients
- For the crust:
- – 1 cup shredded coconut
- – 1/2 cup almond flour
- – 1/4 cup coconut oil, melted
- – 1/4 tsp salt
- For the filling:
- – 2 cups unsweetened shredded coconut
- – 1/2 cup coconut cream
- – 1/4 cup maple syrup
- – 1/4 cup coconut oil, melted
- – 1/4 tsp salt
- – 1 tsp vanilla extract
Instructions
- 1. Preheat your oven to 350°F (175°C).
- 2. To make the crust, combine the shredded coconut, almond flour, melted coconut oil, and salt in a bowl.
- 3. Press the mixture into the bottom of a 9-inch tart pan or springform pan.
- 4. Bake for 10-12 minutes or until the crust is golden brown. Remove from the oven and allow it to cool.
- 5. To make the filling, mix the shredded coconut, coconut cream, maple syrup, melted coconut oil, salt, and vanilla extract in a mixing bowl until well combined.
- 6. Pour the filling over the crust and spread it out evenly.
- 7. Bake for 15-20 minutes or until the filling is lightly golden brown.
- 8. Remove from the oven and let it cool completely before serving.
- Top with some extra coconut for garnish if you want to make it fancy.
Amount Per Serving: | ||
---|---|---|
Calories | 280 | |
% Daily Value* | ||
Total Fat 25g |
38.5% | |
Saturated Fat | 0 | |
Trans Fat | ||
Cholesterol |
0 | |
Sodium |
0 | |
Total Carbohydrate 12g |
4% | |
Dietary Fiber 5g | 20% | |
Sugars | ||
Protein 3g |
Vitamin A | Vitamin C | |
Calcium | Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Junk food kids
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