Gluten-free Lemon Tarts

These Gluten-Free Lemon Tarts are made with healthy fats, absolutely no refined sugars and zero gluten.

They have the texture of cheesecake without using cheese…intrigued? Scroll down for the recipe. And if you have little ones at home make sure to get involved they’ll fun being part of the preparation process.

The recipe calls for ingredients that are very easy to find and probably, you already have some or all of the them.

I guarantee you these tiny gluten-free lemon tarts are going to give your tastebuds a pleasant surprise without compromising your health or waistline.

Enjoy!

Gluten-Free Lemon Tarts 

Makes: 24 mini cupcakes

Ingredients:

Crust:

• 3/4 cup almond meal
• 1/4 cup arrowroot or tapioca flour
• 2 tbsp butter, soften (grass-fed preferably or coconut oil)
• 2 tsp coconut sugar
• pinch of sea salt

Filling:

• 2 cups raw cashew
• 1/3 cup lemon juice
• 1/2 coconut oil, melted
• 1/4 maple syrup
• 1/4 tsp vanilla extract
• pinch of sea salt

How?

1. Soak cashews overnight. Drain water and place cashews in a food processor together with the rest of the filling ingredients.
2. In a large bowl mix all the crust ingredients using your hands. Or place all the ingredients in a food processor and pulse for a couple of minutes until a “dough” consistency has been obtained.
   • Just a quick note on the butter. I like to use raw butter because it adds probiotic benefits to this super yummy dessert. If you are in the hunt for awesome quality raw butter, Organic Pastures is the brand I trust. If for some reason you can’t consume butter, then coconut oil will do.
3. I like to use a mini muffin pan and place the small cupcake liners in each cavity to make the process easier. Divide the crust mixture into 24 small balls and press down in each cupcake liner
4. Fill in each liner with the filling mixture. Transfer to the freezer for 30 minutes.

 

Yummy!!