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Mini Lemon Coconut Tarts with Gut-Healing Ingredients

  • Author: Nikki Yelton
  • Total Time: 4 hours
  • Yield: 10 servings 1x

Description

These gelatin-packed lemon coconut tarts were specifically created to be a delicious dessert AND a gut healing powerhouse.

Ingredients

Scale
  • 1 tbsp Coconut Oil
  • 2 cups Unsweetened Shredded Coconut
  • 2 cups Pitted Dates
  • 1/2 cup Water
  • 1/2 oz Gelatin
  • 1/4 cup Maple Syrup
  • 1 1/2 Lemon (zested, juiced)
  • 2 cups Canned Coconut Milk (full fat)

Instructions

  1. Preheat the oven to 350ºF (177ºC). Grease a muffin tin with coconut oil or fill
  2. with liners.
  3. Blend the coconut and dates in a food processor to form a crumbly mixture.
  4. Transfer to the muffin tin and use your fingers to form an even crust. Bake for 8
  5. minutes or until slightly toasted. Set aside to cool.
  6. Meanwhile, add the water to a pan and sprinkle the gelatin overtop. Let it
  7. thicken for about 5 minutes.
  8. Heat the gelatin over low heat just until it melts. Remove from heat and stir in
  9. the maple syrup, lemon zest, lemon juice and coconut milk.
  10. Fill the crusts with the coconut gelatin mixture and refrigerate for at least 4
  11. hours.
  12. Use a knife to loosen the sides and remove the tarts from the tin. Enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to four days. Freeze for up to three months

Find it online: https://nikkiyeltonrd.com/lemon-coconut-tarts/