Lemon Strawberry Tarts
For the crust:
- 1/3 cup raw sunflower seeds
- 1/3 cup raw pumpkin seeds
- 1/3 cup gluten-free rolled oats or unsweetened shredded coconut
- ½ cup (packed) pitted Medjool dates
- 2 teaspoons finely grated lemon zest
- 1 teaspoon fresh lemon juice
For the filling:
- ¼ cup virgin coconut oil
- ¼ cup honey or coconut nectar
- 1/3 cup coconut cream (see ingredient note)
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- ¼ teaspoon ground turmeric
- 24 strawberry slices
Line 12 cups of a standard muffin pan with paper liners.
Make the crust: In a food processor fitted with the steel blade, combine the sunflower seeds, pumpkin seeds, and oats or coconut. Process until finely ground, about 30 seconds. Add the dates, lemon zest, and lemon juice. Process until incorporated and the dough holds together when pinched with your fingers. Divide the dough into quarters. Divide each quarter into 3 equal size pieces, yielding 12 pieces in total. Press 1 piece of dough into the bottom of each muffin cup.
Make the filling: In a small pot over very low heat, combine the coconut oil and sweetener. Cook, stirring, until the oil is melted and blended with the sweetener. Remove from heat and whisk in the coconut cream until melted and smooth. Then whisk in the lemon juice, lemon zest, and turmeric.
Pour the filling mixture evenly among the crusts. It will be quite runny. (Don’t worry, it firms up.) Place 2 strawberry slices on top of each tart. Freeze for at least 2 hours before serving. Store frozen tarts in an airtight container in the freezer. Thaw for a few minutes before serving.
Ingredient Note: For the coconut cream, chill a can of full fat coconut milk in the refrigerator for at least 24 hours. Open the can carefully and scoop the thick cream portion off the top, leaving behind the water at the bottom. (I have had the best results with Thai Kitchen Organic coconut milk.)
Makes 12 tarts
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