FREE SHIPPING ON ORDERS OVER $80 || AFTERPAY AVAILABLE

SUMMER LEMON TARTS

Dairy Free|Gluten Free|Vegan   Sugar Free

Makes 24 mini tarts

 

Ingredients:

  • 1/2 packed cup Medjool dates, pitted and soaked in hot water
  • 1 cup coconut flour (or almond meal)
  • Juice of 1/2 lemon
  • 2 tbsp rice malt syrup

 

Filling:

  • 1/4 cup coconut cream, melted
  • Juice of 1 large lemon (~1/4 cup)
  • 1 scoop Smooth Vanilla Clean Lean Protein
  • Pinch of turmeric

 

Toppings:

  • chopped nuts and desiccated coconut

 

 

Method:

  1. Mash dates with a fork to form a paste, then combine together with coconut flour, lemon juice and rice malt syrup to form a sticky dough.
  2. Press base dough onto base of silicone mini muffin mould. Pop into the freezer while making the fillings.
  3. Mix together filling ingredients until smooth, pour on top of the base then top with desired toppings.
  4. Freeze for 3 hours or until set. Serve cold.

 

Recipe by: Candy Luk @nourishandflourishsyd­­

Shop all Back to Recipes