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Paleo 'Hail Merry' Lemon Tart Knock-Off

Prep Time 15 minutes
Total Time 15 minutes
Servings 24 mini muffin tarts
Calories 160 kcal
Author Tessa the Domestic Diva

Ingredients

CRUST

FILLING

  • 1 cup raw cashews soaked a minimum of one hour, longer great!
  • 1/2 cup coconut oil
  • 1/3 cup full fat canned coconut milk or homemade thick and creamy nut milk
  • 1/3 cup lemon juice
  • 1/4 cup honey I replace half with liquid stevia equivalent
  • 2 teaspoons vanilla
  • 1 teaspoon lemon extract the lemon is optional, however it really heightens the lemon flavor
  • Grated zest of 1-2 lemons essential to the lemon flavor, don't leave out!
  • 1/4 teaspoon sea salt

Instructions

  1. For the crust, process almonds in the food processor until you have a meal/flour consistency.
  2. 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.
  3. Press into greased individual tartlet pans, muffin tins, or make them into a bar using an 8 x 8 pan.
  4. For the filling, process all ingredients until silky smooth (multiple minutes).
  5. Taste and add more sweetener if you prefer, or more lemon!
  6. Spread into the awaiting crust, and refrigerate until set and ready to eat!! Heaven!
  7. 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!!
Nutrition Facts
Paleo 'Hail Merry' Lemon Tart Knock-Off
Amount Per Serving
Calories 160 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Sodium 27mg 1%
Potassium 114mg 3%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 6g
Protein 2g 4%
Vitamin C 2.4%
Calcium 1.9%
Iron 4.4%
* Percent Daily Values are based on a 2000 calorie diet.