This one is a must-make for summer!
These are the perfect bite-sized summer treats and are gluten-free with minimal added sugar. Sweet, tangy, creamy, crispy, and bite-sized!
I can promise you they won’t last long.
25 minutes | 24 mini bites
coconut oil spray
5 pitted dates
1/4 cup pecans
1/4 cup unsweetened coconut flakes
1/2 cup almonds
9 strawberries, finely chopped
3 stalks rhubarb, finely chopped
1 scoop Vital Proteins collagen peptides
2 Tbsp chia seeds
1 Tbsp Artisana Organics coconut butter
1/2 lemon, juice
1/2 c oats
1 tsp cinnamon
1 tsp maca powder
1 T Fourth & Heart pink Himalayan salt ghee
1 T coconut oil
1 tsp coconut nectar (optional - leave out for no added sugar)
Preheat oven to 350 degrees F.
Blend together crust ingredients in a food processor or high-speed blender. Roll into balls + press flat into a mini cupcake tin greased with coconut oil.
Heat filling ingredients in a small saucepan on low heat until forms a thick consistency + rhubarb is soft. Let cool slightly and pour on top of crust.
For topping: pulse 1x in a blender or food processor to roughly combine. Move to a small mixing bowl and use hands to finish combining. Top filling with topping.
Bake for 8-10 minutes. Allow to cool before removing from tin.
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Krista is a Chicago-based registered dietitian nutritionist, certified health coach, and certified personal trainer offering virtual nutrition coaching using a functional and integrative approach to help you feel vibrant, balanced, and confident. Looking to get your body + brain back?