These are so creamy and decadent and they’re nice and small so each one is gone in a few luxurious mouthfuls. A sweet and crumbly crust with a zingy and smooth centre – what more could you want!
Ingredients (Makes 6)
For the Crust:
1 & 1/2 Cups of Ground Almonds
2 Tablespoons of Coconut Oil, Melted
2 Tablespoons of Honey/Agave
Pinch of Coarse Salt
For the Filling:
5 Tablespoons of Coconut Oil
½ Cup of Raw Honey
2 Eggs, Whole
2 Egg Yolks
Juice of 2 Lemons
Lemon Zest (Optional)
Step 1: Start with the filling, add all of the ingredients to the food processor and blitz until combined.
Step 2: Pour the mixture into a saucepan and place on medium heat. Whisk continually until the mixture gets nice and thick (about 6-8 minutes). Make sure you don’t let the mixture boil, you should be stirring almost the whole time!
Step 3: Take the filling off the heat and transfer it to a bowl or jar. If you’re adding in lemon zest, stir this in now. Cover with cling film so that the film is touching the mixture (to stop a skin forming) and place in the fridge to cool while you make your crusts.
Step 4: Combine all of the crust ingredients in a large bowl, it might feel a little too crumbly but it isn’t!
Step 5: Line a cupcake tin with baking cases and press the mixture into the bottoms and sides. Bake ate 180’C for about 12 minutes until nice and golden.
Step 6: Let the crusts cool and then remove them from their cases. Fill each one with about a tablespoon of filling and serve! I sprinkled mine with a little coconut for decoration, it’s also yummy topped with flaked almonds!
This recipe is Gluten Free, Dairy Free & Paleo. For more healthy recipes both sweet and savoury check out www.thelittlegreenspoon.com