Creme Brûlée Tarts

Tart Shells


  • 1 cup roasted nuts of choice (1/2 cup hazelnuts & 1/2 cup almonds is good)
  • 3/4 cup desiccated coconut
  • 1/2 tb coconut syrup
  • 1 tb maca powder
  • pinch salt (1/4 tsp)
  • 2+1/2 – 3tb melted coconut oil


Blend nuts till fine, add other ingredients and blend to form a crumbly mixture that sticks together when pressed, (If too dry, add a little more oil).

Press into tart pans lined with baking paper and chill in freezer while making filling.

Creme Brûlée Filling:


  • 1 cup cashews soaked in boiling water 15 – 20 mins & drained
  • 3 tb melted coconut oil
  • 1/2 tb coconut syrup
  • 1/2 tb vanilla extract
  • 5 tb thick coconut cream
  • 1/2 tsp maca powder
  • 1/2 tsp each – cinnamon, nutmeg, cardamon
  • coconut sugar for topping


Blend till smooth. Pour into tart shells and put in fridge/freezer to firm up a bit. These can be left in the fridge till ready to serve.

Before serving, sprinkle a fairly thick layer of coconut sugar (about 1 tsp for each tart) onto tops of each tart, and place under a hot grill for 2-3mins till browned.

Can be served straight away but its best to place them in the freezer for 5-10mins first to cool and firm up, then serve after removing from tart tins.

The brûlée topping will start to soften the longer its kept but will still taste good! Leftovers can be kept in the fridge.

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