Coconut Cream Quinoa Tartlets

Indulge in these delightful gluten-free tartlets made with quinoa crusts and topped with luscious coconut cream. Perfect for a sweet treat thats both satisfying and wholesome.

Ingredients:

• 1 cup cooked quinoa
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup
• 1/4 teaspoon salt
• 1 cup coconut cream
• 1/4 cup powdered sugar or sweetener of choice
• 1 teaspoon vanilla extract
• Fresh berries for garnish

Instructions:

Warm the oven up to 175F 350C

Put cooked quinoa, melted coconut oil, maple syrup, and salt in a bowl

Combine well

Making crusts, press the quinoa mixture into mini tartlet molds

After 15 to 20 minutes, the top should be lightly golden

Let it cool all the way down

Cocoa powder, sugar, and vanilla extract should be mixed in a different bowl and whipped until the mixture is smooth and fluffy

You can put some of the coconut cream mixture into each quinoa tartlet crust

Sprinkle fresh berries on top to look nice

Put it in the fridge for at least an hour before you serve it

Enjoy these tasty quinoa tarts with coconut cream