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| 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 [1]
- 8 large Medjool dates, pitted and chopped
- 1 fresh lemon, zest and juice
- 1 teaspoon ground ginger
- 1/4 teaspoon pink Himalayan salt [2]
Lemon Ginger Chocolate Mousse:
- 12 ounces semisweet chocolate, coarsely chopped
- 3 ripe avocados, pitted and peeled
- 1/4 cup raw honey [3]
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground ginger
- pinch pink Himalayan salt [2]
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! [4]