Coconut Cream Quinoa Tartletts

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These Coconut Cream Quinoa Tartlets are a healthier way to satisfy your sweet cravings. Gluten Free & Vegan.
Can I whine for a minute? (I promise not to be long…)

I’ve been trying to get back into the exercise habit. This is a habit that has been crazy hard for me since I became a mom almost twelve years ago.

Before I had kids, it wasn’t that hard to find the time. I lifted like a crazy person and ran all the time.

If I’m working out, I’m not with my kids. Nor am I working to make sure the kids are taken care of. So even though I usually enjoy my workouts, I push them off to last because I feel like there are other things I should be doing the entire time I am doing them. (I know, I know. Nothing is more important than staying healthy for them. And with my thyroid, it is impossible to lose weight without working out.)

This morning, I pushed through the guilt and found myself on the treadmill at 8:30 am.

I’m doing an interval workout, watching some silly husband makeover on the TV while jamming out to Pandora on my iPad. I’m happy to be there.

Seven minutes in….CRASH!

My beloved iPad hits the ground and shatters. We aren’t talking a little crack here. We are talking unusable. Shattered.

WAAAHHHH!

I wanted to cry. I wanted to go home. But I didn’t because that would have just made me feel worse.

I finished my workout and then went home and told my husband. God bless him, he promptly got into the male-solve-it mode and found a place that does repairs. (I’m crossing my fingers.)

I had a to-do list a mile long and was struggling not to let it get me down. When I’m upset, I tend to be very unproductive. And I was most definitely very upset.

I mean, I love my iPad. I use it to read every food magazine in the world.

I also am reading at least three books at any given moment.

(Right now I’m reading The 5 Love Languages of Children, The Adrenal Reset Diet and How to Stop Worrying and Start Living, all of which I highly recommend.)

I don’t consider myself at all materialistic, but I really can’t imagine having it. Reading is my thing. With our location independent lifestyle, this is how reading makes sense for me.

I felt sorry for myself for about 30 minutes. Then I realized how ridiculous I was being.

If my kids were hurt, THAT is a big deal.

This?

Hi, I’m Wendy, and I’m prone to toddler-fits!

If the boys had been behaving this way over something, I would have been all over them to focus on what is really important.

I quickly wrote down five things I was grateful for, refocused and had had a darn productive day.  It was made better by these Coconut Cream Tartlets, which are one of my all time favorite desserts!  I am addicted to all things coconut, and have been cooking with coconut oil more and more these days!

Coconut Cream Tartlets

Print Recipe

5 from 1 vote

Coconut Cream Quinoa Tartlets

These Coconut Cream Quinoa Tartlets are a healthier way to satisfy your sweet cravings. Gluten Free & Vegan.

Prep Time20 mins

Cook Time2 hrs 10 mins

Total Time2 hrs 30 mins

Course: Dessert

Cuisine: American, Gluten Free, Healthy, Quinoa

Servings: 8

Calories: 330kcal

Author: Wendy Polisi

Ingredients

• Crust
• 1 1/4 cups quinoa flakes
• 1/3 cup quinoa flour
• 1/3 cup unsalted almonds
• 2 tablespoons maple syrup
• 1/3 cup melted coconut oil
• 1 tablespoon vodka or water
• Filling
• 1 cup canned coconut milk
• 1 cup almond milk
• ½ cup coconut palm sugar
• ¼ cup quinoa flour
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350 degrees.
• Make the crust by placing quinoa flakes, quinoa flour, and almonds in the bowl of a food processor and process for 2 to 3 minutes. Add maple syrup and oil pulse until mixture comes together and becomes crumbly. Add vodka or water and pulse again. Turn mixture into tartlet pans and press into the bottom and sides of the pan. Bake for 10 minutes. Remove from the oven and allow to cool.
• Meanwhile, combine coconut milk, milk, palm sugar, quinoa flour and extracts in a medium saucepan. Bring to a boil, whisking constantly. Allow to boil for one minute, then remove from heat and allow to stand for 5 minutes. Transfer into pie shell and refrigerate until set, at least 2 hours.

Notes

Servings 8, Calories 353, Fat 20.3g, Carbohydrates 38.1g, Protein 5.8g, Cholesterol 2mg, Sodium 47mg, Fiber 2.9g, Sugars 17.4g, WW Pts 10

Nutrition

Calories: 330kcal | Carbohydrates: 31g | Protein: 5g | Fat: 20g | Saturated Fat: 14g | Sodium: 68mg | Potassium: 132mg | Fiber: 2g | Sugar: 11g | Vitamin C: 1% | Calcium: 6.7% | Iron: 9.8%

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• How to Cook Quinoa
• Quinoa Crispy Treats
• Frozen Yogurt Bites