VEGAN PALEO LEMON TARTS

While I often make creamy recipes with soaked raw cashews, the crust in this recipe is a bit different than ones I’ve made in the past. For my Vegan Key Lime Pie I used a traditional graham cracker crust, and for my Raw Raspberry Vegan Cheesecake slices and Vegan Peanut Butter Cup Cheesecakes I used date and nut crusts. This time, I made the crust out of almond flour, coconut, and coconut oil. The result was a nutty buttery shortbread like crust that was just divine with the smooth creamy filling. And now I’m inspired to make cookies with a similar mixture, but have to remind myself to slow down and focus on one thing at a time.

I made two batches of these sweet little lemon tarts during the testing process. The first time, I was ecstatic with the response from my family and friends. My girls asked for one the moment they got home from school and again after dinner. When a little friend came over for a playdate and tried one, her response was, “I love this! It tastes like Heaven!” What more could I ask for than that? I made the next batch in a mini muffin tin for an Easter party. This didn’t go quite as well. These tarts need to be served very cold. Left in the heat for even 20 minutes during the party they became overly soft. The lesson here is that these amazing lemon tarts are perfect for enjoying at home or dinner party dessert, they aren’t the best for brining to a pot-luck type of gathering. These little lovelies are perfect for keeping in the freezer. You can bring one or two out when you like and let them thaw a few 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

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Line a muffin tin with parchment liners.
2. 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.
3. ........................................

for full instruction please see : www.yummymummykitchen.com

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