Vegan Paleo Lemon Tarts

These beautiful, tangy, lightly sweet, rich and creamy lemon tarts topped with berries are perfect for any spring or summer celebration.

INGREDIENTS:

- shredded unsweetened coconut - almond flour - coconut or brown sugar - pinch of salt - coconut oil, divided - raw cashews, soaked in water overnight and drained. - fresh lemon juice - agave or coconut nectar - pinch of turmeric for color - zest of 1 lemon - fresh berries, for serving

INSTRUCTIONS

Preheat the oven to 350 degrees F. Line a muffin tin with parchment liners.

1:

For the crust, in a blender or food processor pulse the coconut, almond flour, sugar, salt, and 2 tablespoons coconut oil until coarsely ground and able stick together when pressed.

2:

Meanwhile, make the lemon filling. Clean out the blender or food processor.

3:

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