No Bake Coconut Banana Cream Bites

Joyce Wall


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5 Min
Food Processor


  • 4 medium
    dates, pitted
  • 3/4 c
    unsweetened coconut flakes or 1/2 c nuts plus 1/4 c coconut
  • 1/2 Tbsp
    coconut oil
  • 1/8 tsp
    sea salt
  • 1 1/2 Tbsp
    unsweetened cocoa powder (optional)

  • 1/3 c
    coconut cream concentrate
  • 1/4 c
    full-fat coconut milk
  • 1
  • 2 Tbsp
    coconut oil
  • 1/8 tsp
    sea salt
  • 1 tsp
    vanilla extract
  • 1/2 Tbsp
    honey (optional to taste)

How to Make No Bake Coconut Banana Cream Bites


  1. Crust:

    Line a mini muffin tin with paper liners or use silicon cups. In a food processor, process the crust ingredients until they begin to stick together. This will only take a few minutes. Scoop about 1/2 tbsp of filling into each cup. Press filling into the bottom of the liners to make a crust for each tart.
  2. Filling:

    Gently heat coconut cream concentrate for best results. Add the remaining ingredients to a food processor with the warmed coconut cream concentrate. Process until smooth. Scoop or pour the mixture into over the crusts. Freeze for a hour or two, until firm. Remove the bites from the muffin tins. Store in freezer. Eat them directly from the freezer or allow to soften at room temp for 5-15 minutes.

Printable Recipe Card

About No Bake Coconut Banana Cream Bites

Course/Dish: Candies
Main Ingredient: Fruit
Regional Style: American
Hashtags: #coconut #candy

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