Summer is a time to reach for simple and straight-forward recipes, the kind that only require pantry staples and little else. Here's a sweet one, it's been a few weeks since I've shared such a delight, and I thought you might like to try these lemony, little tarts. Top with whatever fruit you might fancy.
For the cheesecake crust:
1 cup of ground almonds
1 cup shredded coconut
1 cup medjool dates, pitted
4 tbsp coconut oil, melted
2 tbsp water
Pinch of sea salt
For the filling:
3/4 cup coconut cream
1/3 cup melted coconut oil
1/4 cup honey, maple or rice malt syrup
Zest and juice of two lemons
1 tsp pure vanilla extract
Grease 12 silicon muffin cases with coconut oil.
Start by preparing the crust. Put all ingredients in to a food processor, then process until the mixture starts to come together, about 1-2 minutes. Press the mixture evenly in to each muffin case, to form a crust, about 1/2 cm thick.
To prepare the filling, put all ingredients in to a high powered blender or food processor. Process until smooth and creamy, about 1-2 minutes.
Pour the filling in to each tart, about 3/4 full. Top each one with blueberries.
Pop in to the freezer for at least 2 hours, or overnight, to set.
Remove tarts from the freezer, and allow to thaw slightly before serving.
Makes 12 tarts.