Coconut Lemon Tarts

Makes 10 servings
4 Hours

Ingredients

1 tbsp Coconut Oil

2 cups Unsweetened Shredded Coconut

2 cups Pitted Dates

1/2 cup Water

1/2 oz Gelatin

1/4 cup Maple Syrup

1 1/2 Lemon (zested, juiced)

2 cups Organic Coconut Milk (full fat, from the can

Directions

1. Preheat the oven to 350F (177C). Grease a muffin tin with coconut oil or fill with liners.

2. Blend the coconut and dates in a food processor to form a crumbly mixture. Transfer to the muffin tin and use your fingers to form an even crust. Bake for 8 minutes or until slightly toasted. Set aside to cool.

3. Meanwhile, add the water to a pan and sprinkle the gelatin overtop. Let it thicken for about 5 minutes.

4. Heat the gelatin over low heat just until it melts. Remove from heat and stir in the maple syrup, lemon zest, lemon juice and coconut milk.

5. Fill the crusts with the coconut gelatin mixture and refrigerate for at least 4 hours.

6. Use a knife to loosen the sides and remove tarts from the tin. Enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to four days. Freeze for up to three months.

Serving Size: One serving is equal to one lemon tart, approximately the size of a regular muffin.

Additional Toppings: Add fresh fruit like blueberries to your gelatin filling before it sets.

Enjoy the creamy, tangy goodness of these lemon tarts for a dessert that’s both refreshing and satisfying

Be well,

Lisa

 

Disclaimer: The information provided in this article is not meant to replace treatment with a licensed health care practitioner. It is for informational purposes only. Consult with a licensed health care professional to determine which treatments are safe for you.