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+ servings

No Bake Gluten Free Coconut Lemon Tarts

The ultimate Gluten Free summer treat!
Prep Time30 minutes
Cook Time0 minutes
Chill Time2 hours
Servings - 12 servings

Ingredients 

Crust Ingredients

  • 1/2 cup sweetened coconut flakes
  • 3/4 cup raw almonds, whole
  • 1/2 cup uncooked oats (use GF oats as needed for a gluten-free diet)
  • 1/4 cup coconut palm sugar
  • 2 tbsp coconut oil

Filling Ingredients

  • 4 oz cream cheese, softened
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • 1 cup powdered sugar
  • 1 tsp coconut oil

Topping Ingredients

  • 1/4 cup powdered sugar
  • 1 cup heavy whipping cream
  • 1/4 tsp vanilla extract

Instructions

  • Prepare your muffin pan by coating it with coconut oil.
  • In a saute pan, heat the coconut flakes over medium low heat. Stir constantly for about 5 minutes until the coconut is lightly browned. Remove the coconut from the pan and set aside 2 tablespoons for the topping.
  • In the same pan, heat the almonds and oats over medium heat. Stir often until the almonds and oats are evenly browned. This will bring out a lovely warm and sweet flavor.
  • In your food processor, place the browned coconut flakes, heated almonds and oats, palm sugar, and 2 tablespoons of coconut oil. Pulse to chop everything uniformly small.
  • Remove the mixture and press into the prepared mini muffin pan to form the crust. Refrigerate the crust while you prepare the filling and toppings.
  • In a bowl, combine all the filling ingredients (cream cheese, vanilla, lemon juice, powdered sugar, and 1 teaspoon of coconut oil). Use a hand mixer to blend them together on low speed. Change to high speed and beat for 2 minutes to whip in some air and make the mixture light and fluffy.
  • In a separate small bowl, beat the topping ingredients (powdered sugar, cream, and vanilla). Beat on low for about 30 seconds and then whip on high until peaks form and stay.
  • Remove the crust from the refrigerator. Spoon the filling cream onto the crust.
  • Then pipe the whipped cream on top. Spoon the whipped cream topping into a quart size zippered storage bag. Use your hand to press out any air before zipping shut. Use clean scissors to snip off a bottom corner of the bag. The hole should be about 1/4 of an inch big. Press the bag gently to pipe the topping onto the prepared cups. Or just use a spoon if you don’t want to be fancy!
  • Sprinkle with the reserved coconut. Chill until ready to serve.