No Bake Mini Lemon Coconut Tarts

By coconutrecipes

Ingredients

• Crust:
• 6 medjool dates
• 1 cup coconut flakes (or shredded coconut)
• 1 tablespoon coconut oil
• pinch salt
• Filling:
• 4 cup coconut flakes (or 1 cup coconut cream concentrate)
• 1/2 cup lemon juice
• Zest from 2 lemons
• 1/2 cup full-fat coconut milk
• 1/4 cup honey
• 3 tablespoons coconut oil
• pinch salt
• 1 teaspoon lemon extract/oil (optional for stronger lemon flavor)

Preparation

Step 1

Line a mini muffin cup with paper liners.

For crust: Process all ingredients about 2-4 minutes until you they stick together. Press about a teaspoon of the mixture into each mini cup to make a crust.

For filling: Process coconut flakes for 10-20 minutes until you get the consistency of coconut butter. Add the rest of the ingredients and process to combine. Scoop mixture into cups (about a tablespoon in each).

Refrigerate tarts for an hour or two until firm. Store in the refrigerator or freezer.

Recipe submitted by Jacqueline, Atlanta, GA