Creamy Lemon Almond Tart

I found this recipe on the Joyous health website and I love it. We made some small tweaks to the recipes and served it to friends after a dinner party. It was devoured by everyone and definitely a go to recipe for us now. Enjoy this recipe in moderation. While it's a whole food recipe, it still contains a lot of natural sugar and healthy fats. 

Ingredients:

Topping

• 3 large eggs
• 1 tbsp lemon zest
• ¼ cup organic honey
• ½ cup lemon Juice
• 1 tsp vanilla
• 4 tbsp coconut oil
• 1 tbsp butter (or coconut butter but more challenging to find)

Bottom

• 1 1/4 cup almonds
• 10 medjool dates, pitted
• 1 tbsp organic maple syrup
• 1 tbsp coconut oil

Garnish

• Dollop of Coconut Yogurt
• Lemon Zest
• Chopped Almonds

Directions:

• To make bottom crust, place all ingredients into a food processor and blend until crumbly.
• Using muffin pans, evenly divide the bottom crust between them. Press the crust down firmly. Refrigerate or place in the freezer until it sets (1hr in freezer, or 2-3hrs in fridge).
• Meanwhile, make the lemon topping. In a large pot on the stove, on low heat, whisk together eggs, lemon zest and honey. Add in the lemon juice, coconut oil, vanilla extract and butter and continue to whisk until everything is melted and it starts to thicken (10-15mins).
• DO NOT STOP WHISKING.
• Once the bottom is set, pour the lemon topping into each cup. Put back in fridge or freezer and wait until it is set (20-30 mins). Place in the fridge for about 15 min's before serving to defrost, but stay firm and cold.