Login
Create Account
Gluten-Free Lemon Tart
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Coconut crust with coconut-milk lemon filling; gluten-free and dairy-free.
-
Main Ingredient
lemon juice
-
Category: Desserts
-
Cuisine: American
-
Prep Time: 270 min(s)
-
Cook Time: 5 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: SHCnutrition
-
Posted On: Jun 15, 2017
Number of Servings:
Ingredients:
- 1 cups - mixed nuts / seeds I used almond and sunflower
- 3/4 cups - coconut flakes
- 6 - dates pitted
- 2 tablespoons - coconut oil
- 1/4 teaspoons - salt
- 1 cups - lemon juice (freshly squeezed)
- 1 tablespoons - gelatin (I used Great Lakes brand)
- 13 1/2 ounces - coconut milk (full fat)
- 4 tablespoons - maple syrup
- 1 cups - cashews
- 1/4 teaspoons - salt
Directions:
1. Line an 8-inch spring-form pan with wax paper. If you don’t have a spring-form pan, an 8-9 inch pie dish will also work nicely.
2. In a food processor, combine all the crust ingredients and process until the pieces of nuts and seeds are very small and it starts to stick together. You may need to scrape down the sides of the food processor intermittently. Empty the crust mixture into your prepared pan/dish and press down to coat the bottom evenly with no gaps.
3. Heat the lemon juice in a small pan on the stove until it just begins to simmer. In a high-speed blender, process the hot lemon with the gelatin until frothy.
4. Then add the remaining filling ingredients and blend until everything is completely smooth. This may take a few minutes, but you want there to be no remaining traces of ‘cashew pieces.’ Pour the filling on top of the crust and place in the refrigerator for about 4 hours to firm completely.
5. Serve garnished with raspberries and enjoy!
Comments