Lemon Ginger Tartlets

April 16, 2021
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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


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



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.


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

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