Vegan Lemon Tartlettes

 

lemon tartlettes birds eye view

I couldn’t resist making my creamy, naturally sweetened Vegan Lemon Tartlettes this week.  Any citrus dessert lover would agree that the balance of sweetness and tanginess plays a key role in the outcome of a citrus dessert. These “tartlettes” are sweet, tangy, and super creamy.  They’re also vegan and refined sugar free, making them a great dessert option for individuals with various dietary needs.

Vegan Lemon Tartlettes close up

Vegan Lemon Tartlettes Recipe

Serves: 16 mini tarts

Prep Time: 10 minutes Cook Time: 25 minutes Cool Time: 4 Hours

Ingredients:

Lemon Filling

  • 1 cup raw cashews
  • 1 cup coconut cream (the thick cream from the top of a full-fat coconut milk can; store remaining coconut liquid in fridge and use in a smoothie!)
  • 2 tbsp cornstarch or arrowroot
  • ¼ cup lemon juice
  • 1 tbsp lemon zest
  • ¼ cup maple syrup
  • ½ tsp vanilla extract

Crust Bottom

  • 1 cup gluten free rolled oats
  • 1 cup almond flour
  • 2 tbsp maple syrup
  • 5-6 tbsp melted coconut oil
  • Pinch of salt

Directions:

  1. Add raw cashews to bowl and cover with boiling hot water for 1 hour then drain thoroughly.
  2. Preheat oven to 350F and mini muffin baking pan with mini paper cups.
  3. Add oats to a high speed blender on high until flour consistency is achieved.
  4. In a medium mixing bowl combine oat flour, almond flour, salt, maple syrup and melted coconut oil.
  5. Combine until a loose dough is formed.
  6. Role dough into 1-2 inch balls. Press each ball into paper cups firmly until it lines bottom evenly.
  7. Bake for 6-8 minutes or until edges are golden.
  8. Add drained cashews to a high speed blender with coconut cream, cornstarch, lemon juice + zest, and maple syrup. Blend until smooth.
  9. Pour filling over pre-baked mini crusts. These will not rise so fill until the top of the paper cup.
  10. Bake for 16-18 minutes. Let rest for 10 minutes and refrigerator to let cool (at least 4 hours).
  11. These last covered in the fridge for up to 4 days.
  12. Optional: Top with coconut whip cream and fresh fruit before serving.

These vegan lemon tartlettes are so delicious! Every time I make them I can’t help but eat two or three at a time! I absolutely love how light they are and their sweet lemon aftertaste.

Give this recipe a try and share your thoughts with me in the comment section below or on social media!

Helping you put Wellness 1st,

Fay

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