1cupraw cashewssoaked a minimum of one hour, longer great!
1/3cupfull fat canned coconut milk or homemade thick and creamy nut milk
1/4cuphoneyI replace half with liquid stevia equivalent
1teaspoonlemon extractthe lemon is optional, however it really heightens the lemon flavor
Grated zest of 1-2 lemonsessential to the lemon flavor, don't leave out!
For the crust, process almonds in the food processor until you have a meal/flour consistency.
Add in remaining crust ingredients and pulse until well blended. You should be able to press the mixture together into a crust, add more honey or lemon juice if necessary.
Press into greased individual tartlet pans, muffin tins, or make them into a bar using an 8 x 8 pan.
For the filling, process all ingredients until silky smooth (multiple minutes).
Taste and add more sweetener if you prefer, or more lemon!
Spread into the awaiting crust, and refrigerate until set and ready to eat!! Heaven!
If you have leftover filling like us, we sandwiched the creamy filling in between two Kinnikinnick Gluten Free Graham Crackers, Smoreables. I called them "Ice Cream Sandwiches" for my kid's sake. Can you imagine a chocolate version oozing amongst these...yum!!
Paleo 'Hail Merry' Lemon Tart Knock-Off
Amount Per Serving
Calories 160Calories from Fat 117
% Daily Value*
Total Fat 13g20%
Saturated Fat 7g35%
Total Carbohydrates 10g3%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.