Almost Raw Lemon Tarts

Gluten, Grain, Dairy, Egg and Nut Free

Makes 4 Tarts

INGREDIENTS

BASE

• 1/2 cup (60g) Sunflower Seeds (see notes)
• 1 cup (100g) pitted dates
• 1 cup (50g)  Coconut Chips (or shredded coconut)

FILLING

• 1/2 cup freshly squeezed lemon juice
• 1 cup full-fat Coconut Cream
• 3 Tbl Maple Syrup
• 1 tsp Lemon Zest
• 1 tsp good quality Gelatine
• 1 tsp Natural Vanilla

METHOD

1. Place all base ingredients into a blender and blend for about 30 seconds or until the desired base consistency as been achieved (depending on your blender – I used my thermomix for 30 secs/speed 7)
2. Divide mixture equally between cups or mini-tart cases (see notes)
3. Press mixture to create the base and place in freezer to set
4. Meanwhile, place all filling  ingredients into a small saucepan and sprinkle the gelatine on top and allow to sit for 5 minutes.
5. On low heat, gently stir until gelatine has dissolved (it is important to not allow to boil)
6. Remove cups from freezer and equally divide lemon mixture, then return to the freezer to set for 2 hours
7. These can be eaten straight from the freezer or can be moved to the fridge until required.
8. Add whipped coconut cream and berries before serving if desired.

NOTES:

• This recipe can be easily doubled
• If nuts are not an issue in your diet, the sunflower seeds may be substituted for a  nut of your choice or even pumpkin seeds
• This can be made vegan by substituting the gelatine for agar agar in equal quantities
• Let your imagination go wild with how you would like to present the tarts.  I used cups, but they could be made in silicon muffin trays as well.