SUMMER LEMON TARTS

Makes 24 mini tarts Ingredients: 1/2 packed cup Medjool dates, pitted and soaked in hot water 1 cup coconut flour (or almond meal) Juice of 1/2 lemon 2 tbsp rice malt syrup Filling: 1/4 cup coconut cream, melted Juice of 1 large lemon (~1/4 cup) 1 scoop Smooth Vanilla Clean Lean Protein Pinch of turmeric Toppings: chopped nuts and desiccated coconut Method: Mash dates with a fork to form a paste, then combine together with coconut flour, lemon juice and rice malt syrup to form a sticky dough. Press base dough onto base of silicone mini muffin mould. Pop into the freezer while making the fillings. Mix together filling ingredients until smooth, pour on top of the base then top with desired toppings. Freeze for 3 hours or until set. Serve cold. Recipe by: Candy Luk @nourishandflourishsyd­­