Raw coconut and walnut tartlets

1. 

walnuts 3 oz (85 g)

Put walnuts in the kitchen chopper and chop them coarsely.

2. 

Take away part of the chopped walnuts - 25 g and finely chop the rest in the kitchen chopper.

3. 

grated coconut 5 oz (140 g)

Add coconut to the walnuts and chop in the kitchen chopper as much as possible.

4. 

honey  1.5 oz (40 g) • coconut oil 1 oz (30 g) • water 1.75 tbsp (25 ml)

Transfer the walnut and coconut paste to the deeper bowl, add honey, oil and water.

5. 

Use a hand blender and blend it finely.

6. 

cocoa powder 1.75 oz (50 g) • coconut oil 1.5 oz (40 g) • honey  1.5 oz (40 g)

Mix to combine cocoa powder, honey and oil to prepare icing. Place paper baking cups into muffin pan and use a spoon to put cocoa icing into each baking cup (about 3/4 of the coffee spoon). If the the icing is denser, mash it with spoon dipped in the water. Place it in the refrigerator for a while to let it stiffen.

7. 

Split walnut and coconut paste in half. Place one half equally into the paper cups.

8. 

banana 7 oz (200 g)

Place bananas cut into slices on top of the paste.

9. 

Cover it with the second half of the paste and use a spoon to press it and flatten it.

10. 

Decorate with the rest of the icing and sprinkle with prepared (removed), coarsely grated walnuts.

11. 

Once it becomes stiff in the fridge (2-3 hours), take out paper cups from the pan and remove paper. Tartlets are ready to serve.