Raw Lemon Curd Tarts

Recipes

Raw Lemon Curd Tarts


Makes: 30 mini tarts 


Ingredients

Base

  • 150g Food for Health Gluten Free Muesli
  • 150g dried figs
  • 20g cacao butter

Filling

  • 1/3 cup tahini
  • 1/4 cup coconut butter
  • 1/2 cup coconut yoghurt
  • 1/4 cup fresh lemon juice
  • Zest 1 lemon
  • 3-4 tablespoon rice malt syrup, to taste
  • Pinch turmeric


Directions

Base

  1. Add all (base) ingredients to a food processor and blend until combined.
  2. Press into small cupcake tins, lined with cupcake wrappers.
  3. Refrigerate base, while making filling.

Filling

  1. Add all (filling) ingredients to food processor and blend until smooth.
  2. Distribute filling evenly in all pre-made base.
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