Paleo 'Hail Merry' Lemon Tart Knock-Off
Paleo 'Hail Merry' Lemon Tart Knock-Off might be just the side dish you are searching for. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 8 and costs $1.35 per serving. One serving contains 422 calories, 8g of protein, and 37g of fat. This recipe from Tessa the Domestic Diva has 474 fans. From preparation to the plate, this recipe takes around 15 minutes. Head to the store and pick up stevia, salt, honey, and a few other things to make it today. With a spoonacular score of 58%, this dish is solid. Try Raw Paleo Strawberry Macaroons - Hail Merry Knock-Off, Raw Chocolate Macaroons- Hail Merry Knock-Off, and Paleo “Knock-You-Right-Off-Your-Feet” Sweet Potato Brownies for similar recipes.
Servings: 8
Preparation duration: 15 minutes
Ingredients:
1 cup raw almonds
½ cup coconut oil
¼ cup honey ( I replace half with liquid stevia equivalent)
1 teaspoon lemon extract (the lemon is optional, however it really heightens the lemon flavor)
2 tablespoons lemon juice
Grated zest of 1-2 lemons (essential to the lemon flavor, don't leave out!)
Zest one lemon
1 cup raw cashews, soaked a minimum of 1 hour, longer great!
¼ teaspoon salt
Optional: Vanilla Creme Stevia to taste ( I used 5 drops)
1 cup unsweetened shredded coconut
2 teaspoons vanilla
Equipment:
food processor
muffin tray
Cooking instruction summary:
For the crust, process almonds in the food processor until you have a meal/flour consistency.Add in remaining crust ingredients and pulse until well blended. You should be able to press the mixture together into a crust, add more agave/lemon juice if necessary.Press into greased individual tartlet pans, muffin tins, or make them into a bar using an 8 x 8 pan.For the filling, process all ingredients until silky smooth (multiple minutes).Taste and add more sweetener if you prefer, or more lemon!Spread into the awaiting crust, and refrigerate until set and ready to eat!! Heaven!If you have leftover filling like us, we sandwiched the creamy filling in between two Kinnikinnick Gluten Free Graham Crackers, Smoreables. I called them "Ice Cream Sandwiches" for my kid's sake. Can you imagine a chocolate version oozing amongst these...yum!!
Step by step:
1. For the crust, process almonds in the food processor until you have a meal/flour consistency.
2. Add in remaining crust ingredients and pulse until well blended. You should be able to press the mixture together into a crust, add more agave/lemon juice if necessary.Press into greased individual tartlet pans, muffin tins, or make them into a bar using an 8 x 8 pan.For the filling, process all ingredients until silky smooth (multiple minutes).Taste and add more sweetener if you prefer, or more lemon!
3. Spread into the awaiting crust, and refrigerate until set and ready to eat!! Heaven!If you have leftover filling like us, we sandwiched the creamy filling in between two Kinnikinnick Gluten Free Graham Crackers, Smoreables. I called them "Ice Cream Sandwiches" for my kid's sake. Can you imagine a chocolate version oozing amongst these...yum!!
Nutrition Information:
covered percent of daily need
