Top 8 Free |Gluten Free |Peanut Free | Tree Nut Free | Egg Free | Dairy Free | Soy Free | Refined Sugar Free | Preservative Free
If you are looking for a delicious healthy snack, you are gong to love these little beauties. My Lemon Coconut Tartlets are the bomb, so I was told. They are free from peanuts, tree nuts, dairy, gluten, wheat, eggs and soy. No artificial colourings or preservatives either.
These will be a favourite, be sure to hide yourself some as they won’t last long, if your family is like mine.
Ingredients
- 15 grams Coconut Oil
- 160 grams Unsweetened Shredded Coconut
- 294 grams Pitted Dates
- 118 mls Water
- 14 grams Gelatin
- 80 grams Maple Syrup
- 1 1/2 Lemon (zested, juiced)
- 485 mls Canned Coconut Milk (fullfat)
Instructions
- Preheat the oven to 350ºF (177ºC). Grease a muffin tin with coconut oil or fill with liners.
- Blend the coconut and dates in a food processor to form a crumbly mixture. Transfer to the muffin tin anduse your fingers to form an even crust. Bake for 8 minutes or until slightlytoasted. Set aside to cool.
- Meanwhile, add the water toa pan and sprinkle the gelatin overtop. Let it thicken for about 5 minutes.
- Heat the gelatin over lowheat just until it melts. Remove from heat and stir in the maple syrup, lemonzest, lemon juice and coconut milk.
- Fill the crusts with thecoconut gelatin mixture and refrigerate for at least 4 hours.
- Use a knife to loosen thesides and remove the 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 equals one lemon tart, approximately the size of a regular muffin.
- Additional Toppings – Add fresh fruit like blueberries to your gelatin filling before it sets.