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A delicious recipe for mini tart cookies, made without added sugar, using ripe banana as a natural sweetener. It's an accessible option for various diets.
Recipe Video
Ingredients
- 2units de Ripe banana (Cavendish or similar)
- 200g de Unsweetened shredded coconut
- Fine rolled oatsSubstitui por: farinha de aveia
- Sugar-free dulce de leche (or sugar-free caramel spread) opcionalSubstitui por: chocolate derretido (sem açúcar), geleia de frutas (sem açúcar)
Instructions
Thoroughly mash the two ripe bananas until a smooth paste forms, ensuring no large lumps remain.
Dica: The riper the banana, the sweeter the cookie will be.
Incorporate the unsweetened shredded coconut into the banana paste and mix well.
Dica: Ensure that the shredded coconut used has no added sugar.
Gradually add the fine rolled oats, mixing until the dough becomes firmer and moldable. The amount of oats will vary depending on the banana's moisture content.
Dica: If preferred, you can substitute the oats with more shredded coconut to achieve the right consistency.
Shape the dough in mini tart/cupcake liners, first spreading and compacting the bottom, and then pressing the center to create the sides of the tart, forming a cavity for the filling.
Dica: Use a food tamper covered with plastic wrap to make it easier and prevent the dough from sticking to the tool, ensuring more uniform sides.
Place the shaped cookies in an oven preheated to 350ºF (180ºC) for approximately 15 to 20 minutes, or until the edges are golden brown.
Dica: The cookie should be crispy on the outside and moist on the inside.
Remove from the oven and let the cookies cool completely before filling.
Dica: Waiting for them to cool completely is crucial for handling and filling without breaking.
Fill the cavity of each mini tart with sugar-free dulce de leche, melted sugar-free chocolate, or sugar-free jam, and serve.
Dica: This step is optional; they can also be eaten plain.
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Dietary Info
Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy338 kcal17%
- Carbohydrates85 g28%
- Protein4 g6%
- Total Fat1 g2%
- Dietary Fiber4 g17%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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