Double Lemon Bar Sorbet Tarts

Posted on December 31, 2013 by Joelle Amiot in Desserts, Raw Food Recipes

Serves

Level

Easy

Ingredients

Ingreds.

Total

5hr

Serves

Level

Easy

Ingredients

Ingreds.

Total

5hr

One of my favorite winter fruits is LEMONS!! Not only do I love the taste of lemons, I love that it is one of those ingredients that can be used in either sweet or savory dishes. Most of the time I like the savory side of life. Sometimes I like the sweet side too. With these DOUBLE LEMON BAR SORBET TARTS, I get to enjoy both!

Ingredients

1 pint raspberries (ripe, organic)
10 dates (medjool, sun-dried, organic)
1 cup filtered water
1/4 cup lemon zest (combination of 1/2 fresh organic meyer lemon zest and 1/2 fresh organic standard lemon zest, mix well in a small bowl and reserve)
1 cup coconut flakes (sun-dried, organic, unsulphured/un-sweetened, pulse chop to a fine meal)
3/4 cup hemp hearts (raw, organic)
1 cup cashews (organic, whole, raw , grind to a fine meal)
1 Tbsp chia seeds (whole, organic)
24 muffin tin (standard)
16 liners paper muffin (standard)
3/4 cup lemon juice (fresh, organic)
2 bananas (small, ripe, organic)
1/3 cup honey (raw, local)
1 tsp turmeric root (sun-dried, organic)
2 Tbsp chia seeds (whole, organic, grind to a fine powder)

Servings:

Units:

Directions

Prep

1 hr

Total

5 hr

On a small baking sheet, place the raspberries on and place in the freezer for 3 hours.
Remove the raspberries from the freezer and place in a plastic bag.
Gently use the smooth side of a meat mallet or large spoon and lightly tap the frozen raspberries to break them apart into individual seeds.
Spread out the seeds in a sealed container and place back in the freezer until you are ready to serve.
Halve and pit the dates, add them to a medium bowl and cover with the 1 cup filtered water.
Allow to soak at room temperature for 16 hours then drain and reserve the liquid and set the soaked date halves aside.
In a food processor, add 14 of the date halves and 1/2 cup of filtered water and blend until smooth, set aside.
In a medium mixing bowl add the lemon zest, coconut, hemp hearts, cashews and whole chia seeds and mix until blended well.
Now add the blended dates and mix well, this is your crust mix.
Line a 24 standard muffin tin with 16 paper liners and evenly distribute the crust mix and gently press into the bottom of the cups level.
In a blender- add the two lemon juices, bananas, honey and the reserved date soaking liquid, blend on high until smooth and creamy.
Add the ground chia seeds and blend on high until smooth then evenly pour this mixture into the crust filled muffin cups.
Set level in the refrigerator for 1 hour.
Now place in the freezer level and freeze for 3 hours until firmly set.
Gently remove from the muffin tin and place in a sealed container.
When you are ready to serve, remove the tarts from the freezer and allow to rest at room temperature for 10 minutes
Garnish with 16th of the frozen raspberry seed like shown in the picture.