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  • Chocolate Coconut Tartlets

    Passover Coconut Treat Recipe - Gluten Free and Peanut Free

    For many families who celebrated Passover this year, the tradition looked much, much different. For us, there were a lot of empty chairs around our long dining room table. Our table did not include people outside of our immediate family; it did not include dear friends who have known our children since they were crawling together on the hardwood floors; it did not include neighbors unable to travel and visit their families.

    In this, The Year of Quarantine, our Passover gathering was mediated by Zoom—West Coast connected to East Coast in real time, people brought together by computers. There was lots of chaos mixed with glee as kids feverishly attempted to communicate with their friends as if they were on the playground at school during morning recess. The calls really brightened their days.

    Truly, I am grateful we have a means to see family and feel a connection to them. However, I don’t want this style of Passover to be a trend, but an exception.
    Each and every year, my husband and I create a Passover menu, wondering what our fidgety kids will eat besides the matzoh, haroset and maybe one matzo ball each. This year, per usual, I was in charge of dessert and felt the need to expand my creative horizons beyond my tried and true recipe for Coconut Macaroons (that recipe to follow at a future date).

    My kids were begging for Ginger Spice Cake or Chocolate Chip Oatmeal Cookies and I had to remind them, again, that there would be no leavened dessert for Passover. Our entire family loves anything chocolate so I decided to create something new and more exciting.

    The miniature muffin tin had been sitting on the counter all week collecting crumbs because everyday I was hoping to bake my famous Chocolate Chip Muffins for my daughter. One day she and her brother will be disgusted to know that I’ve been using steamed yams to create the most perfectly moist, sweet muffin that has them asking for seconds. Sigh. But I digress.

    As I was saying-- the mini muffin tin. It spoke to me and said “Passover Treats made with Chocolate Treat Much Better Butter™ and shredded coconut”. After I pulled them from the oven the night before Passover, they looked so good our whole family had to call forth our Ninja willpower to keep from taste-testing them immediately.

    Instead, we sent the kids off to play and my husband and I distracted ourselves with a moment at the window to take in the full moon as it rests in a cloudless evening sky. Of course, once the kids were in bed, we each broke down and had one.
    OMG delicious!!!

    Makes approximately 20 tartlets

    2 egg whites (room temperature works best)
    1¼ cups unsweetened shredded coconut
    3 tablespoons finely ground almond flour / meal (optional)
    2 tablespoons honey, agave nectar or maple syrup
    1 teaspoon vanilla extract
    ¼ teaspoon sea salt
    ½ cup Chocolate Treat Much Better Butter™


    Preheat the oven to 350° F.

    Coat a miniature muffin pan with oil or cooking spray if it is not made of silicone. (This recipe works well for a muffin tin with 20 individual cups.)

    Whisk egg whites in a medium-to-large bowl until opaque and frothy. Using a spatula, add vanilla, sweetener and sea salt—mix well. Fold in coconut and almond meal until all the ingredients are well integrated.

    Coconut Tartlet shells recipe - peanut freeMeasure two teaspoons into each cup, pressing firmly with a melon baller or the back of a teaspoon into the bottom and around the sides of each cup. Bake 12 - 15 minutes until just golden brown around the edges. Cool on a wire rack.

    Toasted Shredded Coconut Shells - veganPlace Much Better Butter™ into a microwaveable container and heat until just soft, approximately 20-30 seconds. Transfer warm spread into a ziploc plastic bag and cut a small hole in one of the corners, approximately ⅛” wide. Squeeze a tad more than one teaspoon of spread into each muffin cup until you’ve depleted the bag. Feel free to finish the tops with additional shredded coconut or a gourmet salt. (My cupboard is stocked with wacky salts like Espresso Sea Salt, Sriracha Sea Salt and Whiskey Smoked Irish Sea Salt, but my family prefers the plain tartlets better.)

    Shredded Coconut Tartlet Ingredients

    *Note About Almond Flour: I add almond flour primarily for flavor. I find that 100% unsweetened coconut can be overpowering with its natural sweetness, and the slightly bitter flavor of almond flour can temper this sweetness.

    Be well, stay healthy. ~ Tina

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