Recipe & Photo Credit: Kerry Brown, Eat G.A.N.G.S.T.E.R.



1 bag of Eat G.A.N.G.S.T.E.R. Sugar OR Carob Fudge Cookie Mix
1⁄4 cup melted coconut oil
7 tbsp maple syrup
2 tbsp water
coconut oil for greasing pan

1⁄2 can (13.5 oz) coconut cream
2 tbsp maple syrup
1⁄2 tsp alcohol-free vanilla

1⁄4 cup raspberries
1⁄4 cup mint leaves



    1. Prepare: Preheat the oven to 350°F (175°C) and prepare four 4” tart pans.
      2.Make the crust: In a large mixing bowl, add in the melted coconut oil, maple syrup, and water to the cookie mix. Knead until dough forms. Roll dough out into 1⁄4”-thick sheet and cut out circles to fit your pans. Press dough evenly to the edges of the pan, then bake for 10 minutes or until golden brown. Remove from oven and allow to cool.
      3.Make the filling: While the cake is baking, process the coconut cream, maple syrup, and vanilla in a high-speed blender or food processer. Chill in fridge until crusts are cool.
      4.Assemble: Remove the crust from the pans, fill each tart, and top with raspberries and fresh mint leaves. Chill in fridge until ready to enjoy.