Lemon Ginger Tartlets
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Crust:
1 cup raw pecans (or walnuts)
1 teaspoon ground ginger
1" fresh ginger, skin removed
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons maple syrup or monk fruit maple syrup
Pinch of sea salt
Filling:
1 1/2 cups roasted and unsalted macadamia nuts, soaked for 4-24 hours
2/3 cup lemon juice
Zest of 2 lemons
4 tablespoons coconut oil, melted
6 tablespoons maple syrup or monk fruit syrup
1 teaspoon vanilla extract
Pinch of sea salt
Dash of turmeric for color
Crust:
1. Place pecans, ground ginger, fresh ginger, cinnamon, nutmeg and sea salt in a food processor and combine until well incorporated.
2. Add maple syrup and blend slightly until combined.
3. Grease tartlet tins with coconut oil (Optional for ease of removal: lay strips of parchment in X formation over coconut oil)
4. Press crust evenly into each tartlet bottom and side.
Filling:
1. Place all ingredients in a blender and blend until smooth.
2. Fill each tartlet to the top and refrigerate for 4 hours.
Makes 6 tartlets
