1 pkg (225 g) frozen mini tart shells, 18 pieces
2 large avocados
1 1⁄2 cups baby spinach
1 tbsp coconut oil, melted
1⁄2 tsp Sea Salt
- Preheat oven to 375° F. Place tart shells on Sheet Pan. Bake for 10–12 min or until golden.
- Meanwhile, cut avocados in half; discard pits. Scoop flesh into a food processor or high-speed blender. Add spinach. Cut lime in half; using the 2 in 1 Citrus Press, squeeze in juice from lime. Add coconut oil, and salt; purée until smooth.
- Remove tarts from foil cups. Let cool, then spoon in avocado filling. Generously shake on topper. Arrange on a platter and serve.