Coconut Berry Pup Tarts

Coconut Berry Pup Tarts

Coconut Crust

• Ingredients
• 1/4 cup coconut flour
• 2 large eggs
• 1/3 cup coconut oil 
• 1/2 tsp ground celon cinnamon 
• 1/2 tsp ground ginger

• Preheat oven to 350°
• Place 6 cupcake liners in cupcake pan (you can do the mini cupcakes, the regular size cupcakes, or even an pie pan)

• Instructions
• In large mixing bowl sift coconut flour, cinnamon and ginger together making sure to remove all lumps
• Mix beaten eggs (room temperature is key!) and melted coconut oil (lukewarm, hot oil will burn the eggs!)
• Add eggs and coconut oil mix to flour and spices mix
• Use a spoon to incorporate ingredients for 30 seconds, then hand knead the dough for about 90 seconds. Now you should be able to form a dough ball
• Separate the dough into 6 equal balls, place a ball in a cupcake liner and use your fingers to spread and press the dough evenly in the liner and smooth it out, repeat for each cupcake, try using a small glass (shot glass for example) to help press the dough evenly 
• Bake for 15 mins

Berry Filling

• Ingredients
• 1/2 cup mixed dark berries, pureed 
• 1/8 cup unsweetened coconut flakes

• Instructions
• Mix berries and coconut flakes
• When pie crusts are cool scoop filling into pie
• Pup tarts are ready to titalite the taste buds of your pup🐾🐶

Pup Tarts can be stored in the fridge for up to 5 days, or in the freezer for up to 6 months but store filling and crusts separately as the crust will get a little mushy if sitting too long with filling

Note - I made the full size cupcakes and ended up cutting them into quarters because even for 45 lb Miss Daisy Jane a full one was too much 💛🌼