Healthy Lemon Tarts


For the crust:

2 cups raw pecans
8 medjool dates (pits removed)
2 T coconut oil (softened)
1/2 tsp sea salt
For the filling:

1 cup raw cashews (soaked overnight)
1/3 cup canned coconut milk (full fat)
3 T maple syrup
Juice from 1 medium sized lemon
optional: you can add 1 tsp lemon zest for an even stronger lemon flavor

In a food processor, combine the ingredients for the crust. You will get a wet, loose dough
Press the dough into greased tart shells. I used 4 inch tart shells and got 4 tarts. You can probably do 1 large tart as well
Stick the tart shells in the fridge to firm up while you make the filling
Combine the filling ingredients in a food processor or blender and blend until smooth
Pour the filling into the tart shells and stick them back in the fridge to firm up. I would give them a good 4 hours to set. If you can wait overnight, that is even better

Store the tarts in the fridge. They should last at least 7-10 days. Enjoy the lemony goodness!

Recipe by My Whole Food Life