With a nutty cocoa base and creamy lemon filling, these plant based lemon tatrlets are exceptionally irresistible.
The recipe is quite simple, entirely dairy and gluten-free and the result is full of flavours and beauty. A true celebration of the spring sunshine!
Ingredients for the base:
- 2/3 cup oats
- 1/2 cup cashew nuts
- 1/4 cup coconut (desiccated)
- 8-10 dates
- 1 tbsp cocoa powder
Combine all ingredients in a blender until your have a nice even mixture. It should be soft and sticky as you need to easily form a base. If it’s too dry, add more dates or simply a dash of liquid such as freshly squeezed orange juice or water. It it is too moist, add a bit more oats.
Divide the mixture into the tartlets trays. Press firmly to the bottom and edges. Ensure the base is even but not very thick. Ideally use tins with removable bottoms as it’ll make you life much easer later.
Once ready, place the bases in the fridge while you prepare the filling.
Ingredients for the lemon filling:
- 1 can coconut milk
- Juice from 2 big lemons
- Zest from 1 lemon
- 1/2 cup of honey or icing sugar or sweetener of your choice. (Add a bit more if you have a sweet tooth)
- 1 tsp agar agar
- Turmeric for colour. (I was using here a fresh one, but powder is OK too)
In a pan over medium heat combine the coconut milk, lemon juice, zest, vanilla and sugar and turmeric. Once boiling, reduce the heat and stir for 2-3 minutes. Add the agar agar and let it simmer for few more minutes.
Remove from heat and let it cool down, stirring from time to time. Once cooled down, pour onto the bases and place them carefully back in the fridge. Ideally leave the tartlets in the fridge overnight.
Decoration is totally open to your imagination. I sprinkled a bit of lavender on top of mine few hours before serving and it gave them a very gentle, a-la-Provence fragrance, that complements perfectly the zesty lemon flavour.
Share with the ones you love and remember to stay at home xx