Sweet Utopia Blog

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Coconut Tempeh Tarts September 21, 2014

Here’s a unique way to eat tempeh, which is a superfood made of fermented whole soybeans, which is easy to digest, has a lot of nutritional value, and is full of fiber.IMG_9369e

Quantity: 12

Size: Regular

Base Ingredients:

1/4 cup raw, unsalted cashews

2 tablespoons shredded natural coconut

4 ounces (1/2 package) tempeh, crumbled

1/3 cup coconut milk

1/2 teaspoon ground ginger

1 /2 teaspoon sea salt

2 tablespoons coconut oil

1/4 cup brown rice flour

Cashew Topping Ingredients:

1/2 cup raw, unsalted cashews

2 tablespoons fresh lime juice

2 tablespoons water


Shredded natural coconut

Fresh lime juice


To make the tarts, preheat the oven to 350 degrees F and oil a regular 12-muffin pan. Grind the cashews with the coconut in a food processor until finely ground.

Combine the cashews with the rest of the base ingredients in a large bowl and mash together well. Press the mixture into the pan. Bake 30 minutes or until browned.

To make the topping, grind the cashews in a food processor. Stir in the lime juice and water. Spread over the baked tarts. Spritz lime juice and sprinkle shredded coconut on top of the cups.






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