Print
No-Bake, Mini Lemon, Coconut Tarts
Servings: 12–15
Preparation Time: 25 minutes
Ingredients:
Crust:
- 6 Medjool dates
- 1 cup coconut flakes (or shredded coconut)
- 1 tablespoon coconut oil
- pinch salt
Filling:
- 4 cups coconut flakes (or 1 cup Coconut Cream Concentrate)
- 1/2 cup lemon juice
- zest from 2 lemons
- 1/2 cup full-fat coconut milk
- 1/4 cup honey
- 3 tablespoons coconut oil
- pinch salt
- 1 teaspoon lemon extract (optional for stronger lemon flavor)
Directions:
Line a mini muffin cup with paper liners.
For crust: Process all ingredients about 2–4 minutes until they stick together. Press about a teaspoon of the mixture into each mini cup to make a crust.
For filling: Process coconut flakes for 10–20 minutes until you get the consistency of coconut butter. Add the rest of the ingredients and process to combine. Scoop mixture into cups (about a tablespoon in each).
Refrigerate tarts for an hour or two until firm. Store in the refrigerator or freezer.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Jacqueline, Atlanta, GA.
