Directions
- 1Preheat the oven to 350°F.
- 2Line a muffin tin with cupcake liners.
- 3Add 1/4 cup of the soaked and drained cashews, shredded coconut, almond flour, sugar, salt, and 3 tablespoons coconut oil to a food processor or blender.
- 4Pulse until finely ground and the mixture holds together when pressed between your fingers.
- 5Scoop 2 1/2 tablespoons of the crust mixture into each liner.
- 6Using a spoon, the bottom of a measuring cup, or the bottom of a spice jar, press down firmly so the crust is well compacted.
- 7Bake for 8 minutes, then remove from the oven.
- 8In the food processor, add the remaining coconut oil (1/4 cup), remaining drained cashews, lemon juice, lemon zest, and honey.
- 9Blend for at least 2 minutes, until completely smooth and creamy.
- 10Pour the filling over the baked crusts.
- 11Transfer to the freezer and chill for 2 hours, or until set.
Ingredients
- 1.5 cups shredded unsweetened coconut
- 1 cup almond flour
- 2 tablespoons brown sugar
- 0.25 teaspoon kosher salt
- 0.58 cup coconut oil, divided
- 1.25 cups raw cashews, soaked at least 4 hours (will divide after soaking)
- 0.5 cup fresh lemon juice
- Zest of 2 lemons
- 2 tablespoons honey
Equipment
muffin tinfood processorblenderimmersion blenderfood choppercupcake linersspoonmeasuring cupspice jar
Tips
- These tarts can be made vegan by using coconut sugar instead of honey.
- They can live in your freezer for up to three months.
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