
- 1 cup unsweetened shredded (or dessicated) coconut
- 1/3 cup Karma Nuts cashews (Raw, Roasted, or Wrapped)
- 2 tablespoons virgin coconut oil, melted
- 1 tablespoon pure cane sugar
- 1 teaspoon vanilla extract
Filling
- 1/4 cup pure cane sugar
- 6 oz cream cheese, room temperature
- 1/2 teaspoon vanilla extract
- 3 tablespoons milk
- 1 egg
- 1 pound fresh cherries, pitted and sliced
- Preheat oven to 350° F.
- Place the coconut, cashews, sugar, vanilla extract and coconut oil into a food processor.
- Blend until well chopped and mixed
- Place the dough into a greased muffin tin, using rounded tablespoons (you can also use liners).
- Lightly press fingers down to spread the dough into the bottom of the cups.
- Bake for 5-10 minutes or until lightly browned.
- Remove and allow to cool.
Filling
- In a large bowl, beat cream cheese, vanilla, and 1/4 cup sugar using an electric mixer.
- Gradually add milk and beat until smooth.
- Spread mixture in cooled crust, evenly distributing into 12 cups.
- Scatter cherries on top.
- Bake tartlets 20-30 minutes or until centers are set.