Since I had a bag of frozen blueberries and a chilled banana, I decided to make tarts. I'd never made a vegan pie crust before, but was pleasantly surprised with how easy and successful my first attempt was!
After baking the tart crusts, I sprinkled a bit of powdered sugar, cinnamon and mace into the bottom of each one. Then I filled each crust with a few blueberries and slices of banana. To add a sweet kick I drizzled a bit of agave nectar over the fruit and for the sake of being heart-healthy, I sprinkled ground flax seed over everything.
Production of the whipped cream was quick and easy! After chilling the coconut milk over night, I punched a hole in the bottom of the can to let the liquid drain out, leaving the solidified coconut "cream" on top. I quickly scooped the cream into our Magic Bullet, blended it for 20 seconds, added 1/4 cup powdered sugar and blended another 20 seconds, then put a healthy dollop atop each tart. I garnished it with some chocolate chips that I blended into a powder and a few berries. Check out the end result!
All in all, this is a pretty guilt-free dessert. Although coconut milk has a high fat content, it is high in omega-3 fatty acids and lauric acid which is believed to have antimicrobial properties.
