Ingredients
Method
Prepare the Crust: In a mixing bowl, combine the almond flour, melted coconut oil, 2 tablespoons of maple syrup, and salt. Mix until a dough forms.
Form the Tarts: Preheat your oven to 350°F (175°C). Grease a mini muffin tin with non-stick spray or additional coconut oil. Press the dough evenly into the bottom of each muffin cup to form a crust.
Bake the Crust: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove the tin from the oven and let it cool completely.
Blend the Filling: In a blender, combine the soaked cashews, coconut milk, lemon juice, 1/4 cup of maple syrup, lemon zest, and vanilla extract. Blend until smooth and creamy.
Assemble the Tarts: Once the crusts have cooled, pour the lemon filling into each crust, filling them to the top. Smooth the surface with a spatula if needed.
Chill: Place the filled tarts in the refrigerator to set for at least 2 hours, or until firm to the touch.
Serve: Once set, carefully remove the tarts from the muffin tin. Garnish with fresh berries and mint leaves, if desired, before serving.
Prep Time: 15 minutes | Total Time: 2 hours 30 minutes (including chilling) | Servings: 12 mini tarts