Brunch is my all time favorite weekend activity. I love a good savory breakfast dish really any day, if I’m being honest. Surprisingly though, I’ve never been big on sweet breakfast items. I mean, I don’t hate pancakes or waffles, but I’m all about crispy breakfast potatoes, or a veggie filled omelet!
But whenever we end up at a brunch buffet, I can’t help but at least try a small sweet treat from the dessert table. Sadly, I’m usually disappointed. To me, they usually taste mass produced and too too sweet.
But I do love the presentation of a pretty dessert buffet, and all the mini treats displayed, whether we’re out to brunch or having friends over, though. So I set out to make a dessert that was sweet in taste, but not made with ingredients I didn’t recognize, loaded with sugar that I don’t need.
Enter: Mini Almond Tarts! Made with almond flour, coconut oil, and honey, this is one dessert I can enjoy after brunch without feeling blah after eating. If you’ve never baked with almond flour, it almost always looks crumbly, but it will easily pinch together and holds up well in the oven
Since the tart shell is made with whole ingredients, I started thinking about how to fill it. Initially, I was just going to add fresh berries, but I felt like that it was missing something. So then, I attempted to make a whipped cream out of my Silk Almond Creamer. Ever since my first Whole 30, when I couldn’t have dairy in my coffee, I’ve been a fan of almond milk in my morning cup of coffee. Now that I enjoy a more balanced way of eating, I love Silk Almond Creamer.
Um, so the wonderful thing about Silk Almond Creamer is that it’s free of dairy, lactose, gluten, casein, egg, peanut and carrageen, as well as no cholesterol or saturated fat; except lack of fat means it doesn’t whip well on it’s own. The nutty flavor of Silk Vanilla Almond, with a hint of vanilla and subtle sweetness is just what I wanted for my mini tart filling. So then I decided to add the fat from coconut milk to whip together.
It worked out perfectly! The key is to refrigerate your coconut milk overnight, and just skim the healthy fat from the top. Mix with 1/4 cup Silk Vanilla Almond, and you’re good to go! I topped mine with a few fresh berries that had been mixed with fresh lemon juice for a little zest.
- 3 tbsp coconut oil, softened
- 2 tbsp raw honey
- 1 tsp ground cinnamon
- 1 tsp salt
- 1½ cups blanched almond flour
- 1 (13-ounce) can coconut milk
- ¼ cup Silk Vanilla Almond
- ¼ cup mixed berries, for garnish
- Preheat the oven to 350F.
- In a medium mixing bowl, stir together the coconut oil, honey, cinnamon and salt. Add the almond flour and stir until well combined. The dough will be crumbly but will stick together when pinched.
- To mini tart cups (or a muffin tin!), divide the dough between 8-10 molds, press the dough over the bottom and up the sides.
- Bake for 7-9 minutes or until lightly browned. Remove from the oven, and let cool for 10 minutes or until they've hardened and are easy to remove.
- Place the can of coconut milk in the refrigerator at least 24 hours before making the whipped cream, so it is well chilled.
- Chill a metal bowl in the freezer for 15 minutes.
- Take the coconut milk out of the refrigerator and remove the lid.
- Gently scoop out the coconut fat, placing it in the chilled bowl.
- Pour the remaining liquid into a glass jar and store in the refrigerator, saving it for another use, if desired (like smoothies!).
- Using your hand blender, whip the coconut milk fat until light and fluffy, about 1 minute.
- Whip in the Silk Vanilla Almond.
- Spoon a dollop of whipped cream into each tart. Top with berries, if desired.
I’m also a fan of Silk Caramel Almond for my morning coffee. Both flavors are available at Walmart!