Gluten-Free Vegan Lemon Mousse Tarts
Plant-Based | Gluten-Free | Vegan | Dairy-Free | Lectin-Free | Egg-Free | No-Bake | Paleo-Friendly | No Refined Sugar
Servings: 4 small
Calories: 347kcal
Ingredients
For the mousse:
- 1 can organic full-fat coconut milk 13.5-ounce can
- 2 tablespoons organic lemon juice
- 2 tablespoons organic granular sweetener
For the crust:
- ½ cup organic raw pecans
- 2 organic medjool dates
- ½ tablespoon organic coconut oil
- ⅛ teaspoon organic vanilla bean powder
- 1 pinch Himalayan pink salt
Instructions
- Advanced Preparation:Add a can of organic full-fat coconut milk to the back of your refrigerator overnight or at least 12-24 hours before making this recipe.
Prepare the crust:
- Add all ingredients for the crust to a food processor and process until well combined an crumbly.
- Transfer the crust mixture evenly to (4) 4-inch silicone tart molds (or silicone muffin cups) and press down firmly.
- Place them in the freezer on a cookie sheet while you prepare the mousse.
Prepare the mousse:
- Remove the coconut milk from the refrigerator and scoop out the hardened "fat" part of the coconut milk. The bottom half of the can will be liquid (save this coconut water to add to a smoothie!).
- Add the hardened coconut fat, lemon juice and sweetener of your choice to a mixer and mix on high speed until it turns into a fluffy mousse and is thick enough to "peak".
Assembly:
- Remove the tart crusts from the freezer.
- Fill each tart crust with the mousse filling, dividing it evenly between the tart crusts.
- Serve immediately or chill them in the freezer or refrigerator before serving.
- Optional: Garnish with finely shredded coconut.
- Store in an air-tight BPA-free container in the freezer or refrigerator until ready to serve because the crust will get soft and lose its shape if left out at room temperature.
- Enjoy!
Notes
Serving Size: This recipe will make approximately (4) 4-inch tarts. The nutritional information is for (1) 4-inch tart which is (1) serving.
Lectin-Free: Substitute organic granular sweetener with non-GMO xylitol to keep this recipe 100% lectin-free.
The recipe and photographs for "Vegan Lemon Mousse Tarts" by Karielyn Tillman of The Healthy Family and Home™ website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
Recipe Roundups: Food Bloggers are always welcome to use a photo and a link back to my original post to share on recipe roundups without requesting permission.
The recipe and photographs for "Vegan Lemon Mousse Tarts" by Karielyn Tillman of The Healthy Family and Home™ website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
Recipe Roundups: Food Bloggers are always welcome to use a photo and a link back to my original post to share on recipe roundups without requesting permission.Nutrition
Serving: 1svg | Calories: 347kcal | Carbohydrates: 20g | Protein: 3g | Fat: 31g | Sodium: 22mg | Fiber: 2g | Sugar: 15g | Calcium: 34mg
The recipe and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.