Coconut Lemon Tarts

Serves 12
Prep Time: 50 minutes

 

mango lassi drink recipe
mango lassi smoothie

Instructions


Line a muffin pan with paper or silicone baking cups. Soak 1/4 of the dates in warm water. My favorite is a silicone muffin pan (lightly oil it).

Add the remaining 3/4 of the dates, the almonds, half of the salt and half of the lemon zest to a food processor and blend until the date mixture forms a sticky ball. Here is where you will add small amounts of water to this mixture to help it become a sticky paste. Divide the dough between baking cups and press into an even layer in the bottom of each baking cup. (Use damp fingers if the dough is too sticky.)

Add the coconut butter, the soaked dates, lemon juice, coconut oil, and the remaining salt and zest to the food processor and blend until smooth (the mixture will form a soft wet dough). Taste it. If it's not tart enough, add more lemon. You may need a few drops of water in this mixture too so add if needed. Spoon the coconut lemon mixture on top of the date layer and use a spoon or damp fingers to spread the coconut lemon mixture into an even layer.

Transfer the muffin pan to the freezer and allow the tarts to set for 20 to 30 minutes before removing the paper and transferring to an airtight container in the fridge. Enjoy!

WATCH THE RECIPE VIDEO

Ingredients

 

1 cup Pitted Dates (divided)
1/2 cup Almonds
1/8 tsp Sea Salt (divided)
1/4 cup Water (may not need all of it)
1 Lemon (large, zest and juice divided)
3/4 cup Coconut Butter (softened)
1 tbsp Coconut Oil (softened)

Instructions


Line a muffin pan with paper or silicone baking cups. Soak 1/4 of the dates in warm water. My favorite is a silicone muffin pan (lightly oil it).

Add the remaining 3/4 of the dates, the almonds, half of the salt and half of the lemon zest to a food processor and blend until the date mixture forms a sticky ball. Here is where you will add small amounts of water to this mixture to help it become a sticky paste. Divide the dough between baking cups and press into an even layer in the bottom of each baking cup. (Use damp fingers if the dough is too sticky.)

Add the coconut butter, the soaked dates, lemon juice, coconut oil, and the remaining salt and zest to the food processor and blend until smooth (the mixture will form a soft wet dough). Taste it. If it's not tart enough, add more lemon. You may need a few drops of water in this mixture too so add if needed. Spoon the coconut lemon mixture on top of the date layer and use a spoon or damp fingers to spread the coconut lemon mixture into an even layer.

Transfer the muffin pan to the freezer and allow the tarts to set for 20 to 30 minutes before removing the paper and transferring to an airtight container in the fridge. Enjoy!

WATCH THE RECIPE VIDEO

CHECK OUT MORE RECIPES

Pizza Stuffed Zucchini Boats

Read the recipe

Maple Cranberry Sauce

Read the recipe

Chocolate Mousse

Read the recipe

Stuffed Mushrooms

Read the recipe

Pineapple Turmeric Smoothie

Read the recipe

Pink & Loud Hummus

Read the recipe