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Mini Wild Berry Tarts (Gluten-Free & Vegan)

Introducing these amazing Mini Wild Berry Tarts, the perfect treat for your next summer gathering. Not only are they gluten-free and vegan, but they’re also incredibly easy and quick to make. Whether you’re hosting a party or simply craving a light, refreshing dessert, these mini tarts are sure to impress. Enjoy a taste of summer with every bite!

Makes 20-24 mini tarts

For the crust

  • 1 cup coconut flour
  • ½ cup coconut oil, solid
  • ¼ cup maple syrup
  • ¼ teaspoon kosher salt

For the filling

  • 1 cup organic coconut cream, chilled
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup fresh mixed berries


  1. Preheat the oven to 350ºF. Heavily grease your mini muffin pan with coconut oil.
  2. Combine the coconut flour and salt in a bowl. Add the maple syrup and room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil. If you’re mixing with a bowl and spoon (not a stand mixer), you may want to use your hands at the end to bring to dough fully together and make sure there aren’t any lumps.
  3. Divide the dough between the 24 mini muffin/cupcake cavities and press up the sides to fully coat the cavity with dough. Bake for 9-11 minutes, or until golden brown around the edges. Let cool completely before using a toothpick or knife to pop the cups out of the muffin tin. (If you try to pop them out while they’re still warm, they will crumble).
  4. In a stand mixer fitted with a whisk attachment (or a hand mixer), beat the chilled coconut cream with the maple syrup and vanilla extract until smooth and creamy, 1-2 minutes.
  5. Add a scoop of whipped coconut cream to each cooled shortbread cup and top with fresh berries. Serve immediately!



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