This recipe is pretty similar to the Key Lime Tart recipe. It has NO processed sugar and is very low in fructose, just a few dates. You can make mini tarts like I did or a nice big one if your prefer.
1 cup walnuts (you can sub for macadamias if you like)
4 fresh dates (for a sugar-free version sub dates for 1 tbs coconut oil and a pinch stevia)
Directions: Place walnuts and dates into a food processor and pulse till combined. Take crust mixture and spoon into your mini cheesecake pans (or one large pie pan) and press into the pan. Bake for 10mins at 180C or until just starting to brown. Remove and set aside. You don’t actually have to bake this- you can have them as ‘raw’ tarts if you like. I made a couple of raw ones too.
2 1/3 cup sunflower seeds (soak the seeds in water for an hour prior)
1/3 cup coconut butter (you can use coconut oil if you don’t have butter but reduce to 1/4 cup) Stevia to taste (you can add 1/2 cup maple/agave instead if you like)
1/2 -3/4 cup fresh lemon juice (start with 1/2 and see if you want more tang)
2-3 tablespoons lemon zest (depending on how ‘Lemony’ you like it)
1/2 cup coconut cream
Extra zest to decorate
Directions: In a small saucepan add lemon juice, lemon zest, coconut butter, coconut cream and stevia and heat over a low heat, stirring occasionally, for about 5 mins. Drain sunflower seeds well and pop them in a food processor and blitz until smooth. Add saucepan mix and blitz again until all combined.
Spoon lemon filling on top of your crust in your mini cheesecake pans and sprinkle with extra lemon zest. Pop back into the oven @180C for 10-15 mins until just browning at the edges. Remove, allow to cool and pop in the fridge for a few hours to set. Once again, if you want a ‘raw’ tart you can skip this baking bit and just pop them straight into the fridge to set. Once set, gently remove from tart shells and serve.1