Beautiful and delicious mini lemon tarts with almond coconut crusts and fresh berry garnish. These beautiful lemon tarts are vegan, paleo, and gluten free.
Prep Time10 minutes
Cook Time2 hours10 minutes
Total Time2 hours20 minutes
Ingredients
1 1/2 cups shredded unsweetened coconut
1 cup almond flour
2 tablespoons coconut or brown sugar
pinch of salt
1/4 cup plus 2 tablespoons coconut oil, divided
1 cup raw cashews, soaked in water overnight and drained
1/2 cup fresh lemon juice
2 tablespoons 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.
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. Press about one tablespoon of crust mixture into the bottoms of liners. You may have extra crust dough. Bake for 10 minutes.
Meanwhile, make the lemon filling. Clean out the blender or food processor. Add the remaining 1/4 cup of coconut oil, drained cashews, lemon juice, agave, and turmeric to the blender/processor. Blend until very smooth and creamy. Fill baked crusts and chill in the freezer for two hours. Garnish with lemon zest and fresh berries. Serve cold.
Notes
*Nutrition information is approximate for 1/10 recipe and calculated by a third party app.