MADE WITH 100% NATURAL INGREDIENTS … These mini lemon tarts are incredible – They have wiped the all American cheesecake from the top of my dessert list, which took some beating! I know you will love them too.

With a base of almonds, oats and dates, and a filling made from cashews, coconut milk and lemons you really can’t feel bad about these mini tarts. I’m not saying there are no calories in this dessert, of course there are, but it is very satisfying knowing that your calories come from healthy fats and natural sugars.

I cannot take all the credit as I discovered a similar tart on Well-Fed Soul, but I did make some alterations to both the base and the filling to make the recipe my own. I added oats to the base for both texture and lightness, and changed the quantities of the ingredients in the filling for a lighter tart, also eliminating the extra coconut oil and reducing the quantity of maple syrup as I felt it was sweet enough.

I know you will enjoy these tarts, and most probably devour them!

If you prefer, you can even enjoy the filling without the crust – for a rich lemon mousse dessert! The possibilities are endless.

Have fun with it, and as always leave your comments below!

Makes 6 servings  – Each tart to be served in a small ramekin dish!

INGREDIENTS

For the crust:

  • 1/2 cup ground almonds – I grind mine into a coarse flour using my nutri-bullet, do the same as me, or use any high speed blender 
  • 1/2 cup ground oats – I use wholegrain oats (same process as above)
  • pinch of salt
  • 2 medjool dates, ideally fresh and soft (if your dates are a little hard, soak in hot water for at least 30 mins before so they can easily blend)
  • 2 tbsp coconut oil
  • 2 tbsp lemon juice
For the Filling:
  • 3/4 cup raw cashews, soaked for 2 hours in freshly boiled water.
  • 1/3 cup coconut milk
  • Zest of 1 large lemon
  • Juice of 2 large lemons
  • 1 tbsp maple syrup
  • small dash of salt
What to do:

  1. 2 hours before you start- Soak the cashews in a bowl with freshly boiled water for approximately 2 hours. Drain and rinse.

  2. Preheat the oven to 350.

    Place the ground almonds, oats, dates (remove pips), coconut oil, lemon juice, and salt into a food processor.  Pulse several times until the mixture begins to combine. It should be a little sticky, it should not have formed a dough, rather coarse grains.

    Grease each ramekin dish with a little coconut oil. Either use coconut oil spray for this, or you can grease the dishes using paper towel and coconut oil .

    Divide the crust mixture evenly into a each ramekin dish and press it firmly down to the base. Using a fork, poke 3-4 rows of holes in every crust, transfer to the oven and bake at 350 for 8-10 minutes. Remove from the oven and allow leave to cool.

  3. Meanwhile, add the soaked cashews, coconut milk, lemon zest, lemon juice, maple syrup,  and salt into a high-powered blender, you guessed it, I use my nutri bullet. Continue to blend until you are left with a creamy filling.

    Divide the filling evenly over the cooled crusts before transferring to the fridge for a minimum of 2 hours to set.

    Serve the tarts as they are, with a dusting of unsweetened shredded coconut or fresh raspberries!

As always, I’d love to hear how you enjoyed todays recipe, please leave your comments below for me to read!

Thanks everyone,

Lots of love

Sofie x

 

p.s. if you are looking for a great blender, that doesn’t take up lots of space in the kitchen, I highly recommend purchasing a nutri bullet. I’ve had mine for 5 years and it still runs like new! As you can tell I seriously do love mine as I use it for pretty much everything, smoothies, hummus, bliss balls. I just want to spread the joy with you!

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