Mini No-Bake Lemon Coconut Tarts

Ingredients

1 Cup(s) Pitted Dates (divided)
½ Cup(s) Almond (raw)
⅛ Teaspoon(s) Sea Salt (divided)
1 Lemon (large, zest and juice divided)
¾ Cup(s) Coconut Butter
1 Tablespoon(s) Coconut Oil (unrefined, organic)

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How to make Mini No-Bake Lemon Coconut Tarts

• 01
  Line a Muffin Tin with Paper Cups. Soak ¼ of the dates in warm water.
• 02
  Add the remaining ¾ of the dates, the almonds, half of the sea salt and half of the lemon zest to a Food Processor and blend until the date mixture forms a sticky ball. Divide the dough between baking Cups and press into an even layer in the bottom of each baking Cup. (Use damp fingers if the dough is too sticky.)
• 03
  Add the coconut butter, the soaked dates, lemon juice, coconut oil and the remaining sea salt and zest to the Food Processor and blend until smooth (the mixture will form a soft wet dough). Spoon the coconut lemon mixture on top of the date layer and use a spoon or damp fingers to spread the coconut lemon mixture into an even layer.
• 04
  Transfer the Muffin Pan to the freezer and allow the tarts to set for approx. 20-30 minutes before removing the paper and transferring to an airtight container for storage in the fridge. Enjoy!