The one caveat here is that you will need a pretty high powered blender for the ice cream. We used a Vitamix, which is the Cadillac of blenders, and it takes a bit of patience to keep pressing the fruit down into the blades until it is sufficiently blended into delightful creaminess. If you don't have a high powered blender, you might want to start your fruit off in a food processor first to break it up into smaller chunks. This is definitely worth the effort though!
¾ cup raw hazelnuts or macadamia nuts
2 cups unsweetened shredded coconut
3 Tbsp. lemon zest
¼ tsp. sea salt
¼ cup agave
In a food processor, blend hazelnuts nuts until finely ground. Transfer to a bowl and set aside.
In the food processor pulse coconut, lemon zest and salt. Slowly pour in agave while pulsing.
Add coconut mixture to macadamia flour and mix with a spoon. Mixture should be able to form a ball without falling apart. If too dry, add more agave, if too wet add more coconut.
Line tartlet shells with plastic wrap. Place 2 Tbsp. mixture into each shell and press firmly around the sides, creating a cup shape. Pop tartlets out of shell and place on tray.
Strawberry Banana Ice
3 frozen bananas
1-2 cups of frozen strawberries
Add to a high powered blender and blend on high until smooth and creamy.
Place a scoop of strawberry banana ice onto each tartlet and top with sliced strawberry and mint leaf if desired.