Ingredients
Crust
- 6 Medjool Dates
- 1 cup Coconut Flakesor shredded coconut
- 1 tablespoon Coconut oil
- Pinch of Salt
Filling
- 4 cups Coconut Flakesor 1 cup coconut cream concentrate
- 1/2 cup Lemon Juice
- 2 Lemon Zest
- 1/2 cup Full_fat Coconut Milk
- 1/4 cup Honey
- 3 tablespoons Coconut oil
- Pinch of Salt
- 1 teaspoon (optional for stronger lemon flavor) Lemon Extract
Directions
These cute little no bake, no cook mini lemon tarts are gluten free, egg free, grain free, wheat free, raw and sugar free! Plus they’re easy to make. Make sure all ingredients are at room temp for best results and texture.
Recipe Credit: freecoconutrecipes.com
Steps
1 Done | Line a mini muffin cup with paper liners. |
2 Done | For crust: Process all ingredients for about 2-4 minutes until you they stick together. Press about a teaspoon of the mixture into each mini cup to make a crust. |
3 Done | For filling: Process coconut flakes for 10-20 minutes until you get the consistency of coconut butter. Add the rest of the ingredients and process to combine. Scoop mixture into cups (about a tablespoon in each). |
4 Done | Refrigerate tarts for an hour or two until firm. Store in the refrigerator or freezer. |
