No Bake Lemon Coconut Macadamia Tarts

No Bake Lemon Coconut Macadamia Tarts

photo by recipe author

Servings: 12
Preparation Time: 30 minutes

Crust:

• 2 cups raw macadamia nuts
• 1 cup unsweetened shredded coconut
• 8 large Medjool dates, pitted and chopped
• 1 fresh lemon, zest and juice
• 1 teaspoon ground ginger
• 1/4 teaspoon pink Himalayan salt

Lemon Ginger Chocolate Mousse:

• 12 ounces semisweet chocolate, coarsely chopped
• 3 ripe avocados, pitted and peeled
• 1/4 cup raw honey
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon ground ginger
• pinch pink Himalayan salt

Combine all the crust ingredients in a large food processor. Process until mostly smooth, scraping down the sides when necessary.

Transfer the nut mix to a plastic wrap lined baking sheet and smooth out into one large “crust” using the flat edge of a spatula.

Chill for 30-60 minutes, until “set.”

Using a round cookie cutter or the top of a glass jar, cut out tartlet rounds. Transfer the rounds to a wax paper or parchment lined cookie sheet and freeze for 2-3 hours, until hard.

For the mousse, melt the chocolate in a double boiler until silky smooth. Transfer to a high speed blender, along with the rest of the ingredients. Process until silky smooth.

Serve mousse over tarts.

Ashley from Colorado Springs, CO won $50 for this recipe and photo! Submit your recipes and photos here!