One of my favourite things to create in the kitchen is healthier versions of sweet treats.  Switching out refined ingredients for more wholefoods increases the nutritional value.  Even though they are still treats, if they taste just as great as the original then why wouldn’t you try to make it a little healthier?

For inspiration, I was checking out Bite, and I found these amazing looking lemon tarts, so I decided to have a go at making  a healthier version, as well as a chocolate raspberry version too.

If you haven’t checked Bite out before, it’s definitely worth a look. There are over 10,000 recipes from top NZ cooks such as Nadia Lim, Al Brown and Karena and Kasey Bird from Master Chef.  There’s even recipes from Dr Libby.  Join up and you can save your favourite recipes, upload your own recipes, and save collections of recipes you like.  I’ve made a healthier sweet treats section including these pumpkin pancakes and beetroot and blackbean brownies, as well as lots of different ideas for dinner – because I’m always after more inspiration.

Lemon is one of my favourite flavours.  Tart, tangy and just a little bit sweet, it pairs well with a crunchy nut based tart base.    To make the recipe healthier, I made a raw nut and coconut base and combined honey, eggs, coconut oil and lemon juice to make a lemon curd for the filling.  I use coconut oil as it has a healthier fat profile than butter, but feel free to use butter if you don’t have coconut oil. I stirred through some coconut cream to the lemon curd and this adds a subtle coconut flavour that complements the lemon really nicely.

For the chocolate raspberry tarts, I used raspberry and chia to make a no added sugar jam and combined with a decadent chocolate filling.

Lemon Coconut Tarts:
Makes 6 tarts

For the base:
1/2 cup dates, soaked in boiling water for ten minutes, then drained
2 teaspoon chia seeds
1 cup ground almonds
1/4 cup sunflower seeds
1/2 cup cashew nuts
1/2 cup coconut
2 tablespoons melted coconut oil or butter

For the lemon coconut curd:

1 large dessert spoon of honey
2 dessertspoons of coconut oil (or butter)
2 eggs
1/4 cup freshly squeezed lemon juice
zest from one lemon
2 dessert spoons coconut cream

To garnish:
Coconut chips
Grated lemon zest

Method:

Place all the base ingredients in a food processor and blend until well combined.  The mixture should come together when pressed.  Place 6 muffin cases in muffin tins and add a dessert spoon of mixture into the case.  With clean fingers, press the mixture into the base of the muffin case, then add more and press up the sides firmly.  This is a little fiddly and messy but doesn’t take too long.

Place in the fridge to firm up.

Whilst the bases are chilling,  make the lemon coconut curd.

Place the honey and coconut oil in a small pot and melt over a low heat, stirring to combine.  Take off the heat and leave to cool for 5 minutes.  Mix through the lemon juice then the eggs, whisking well.  Place back on the heat over a low-medium heat.  Whisk well for 3 minutes, then turn the heat to low. Continue stirring until the curd thickens.  This takes quite a while so don’t give up!  It took at least 15 minutes for me.  It’s important to keep whisking it, especially as it thickens so you get a nice smooth curd.  Once thick, take off the heat and stir through the coconut cream.  Place in a jar in the fridge until cool.

Take the bases from the fridge and peel off the muffin cases.  Place spoonfuls of the chilled lemon curd in the bases and top with grated lemon zest and coconut flakes.  Serve immediately, or store in the fridge for up 1-2 days.

You can find the recipe for the chocolate tarts on Bite here.

Tell me, what would you prefer – lemon coconut tarts or chocolate raspberry tarts? Or both!

This post is was sponsored by Bite.