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Lemon Tarts

Denise Christine Fuchs

Instagram: @therainboweatery | therainboweatery.com

Achern, Germany

 

INGREDIENTS
 

7 oz ground hazelnuts
 

3.5 oz quick oats

6 moist big dates, pitted
 

1⁄4 tsp salt
 

5 tbsp coconut oil, melted
 

2 tbsp maple syrup

1 & 1⁄2 cups cashews, soaked overnight or for at least 4-6 hours

1⁄2 cup coconut cream
 

Zest of 3 organic lemons

1⁄2 cup lemon juice

1⁄3 cup maple syrup

1⁄4 cup coconut oil, melted
 

1⁄4 tsp salt

 

METHOD
 

Crust


Mix 3.5oz hazelnuts, oats, dates, coconut oil, salt and maple syrup in a blender for a few seconds until you get “wet sand.”

 

Put in a bowl with the rest of the hazelnuts and mix it.


Press the mixture into 6 little tart tins and bake for 15 minutes at 340°F. Let cool.

Filling
 

Blend all ingredients until smooth and creamy.

Pour into the cooled tart crusts and allow to set in the fridge, preferably overnight.

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