Raw Food Magazine – Double Lemon Bar Sorbet Tarts

Double Lemon Bar Sorbet Tarts

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Rating: 5
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Votes: 2
Rating: 5
You:
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Double Lemon Bar Sorbet Tarts
Serves
Serves
16
16
Level
Level
Easy
Easy
Ingredients
Ingreds.
12
12
Total
Total
5hr
5hr
Votes: 2
Rating: 5
You:
Rate this recipe!
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Double Lemon Bar Sorbet Tarts
Serves
Serves
16
16
Level
Level
Easy
Easy
Ingredients
Ingreds.
12
12
Total
Total
5hr
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!
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
Servings:
Units:
Directions
Prep
1 hr
Total
5 hr
  1. On a small baking sheet, place the raspberries on and place in the freezer for 3 hours.
  2. Remove the raspberries from the freezer and place in a plastic bag.
  3. 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.
  4. Spread out the seeds in a sealed container and place back in the freezer until you are ready to serve.
  5. Halve and pit the dates, add them to a medium bowl and cover with the 1 cup filtered water.
  6. Allow to soak at room temperature for 16 hours then drain and reserve the liquid and set the soaked date halves aside.
  7. In a food processor, add 14 of the date halves and 1/2 cup of filtered water and blend until smooth, set aside.
  8. In a medium mixing bowl add the lemon zest, coconut, hemp hearts, cashews and whole chia seeds and mix until blended well.
  9. Now add the blended dates and mix well, this is your crust mix.
  10. 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.
  11. In a blender- add the two lemon juices, bananas, honey and the reserved date soaking liquid, blend on high until smooth and creamy.
  12. Add the ground chia seeds and blend on high until smooth then evenly pour this mixture into the crust filled muffin cups.
  13. Set level in the refrigerator for 1 hour.
  14. Now place in the freezer level and freeze for 3 hours until firmly set.
  15. Gently remove from the muffin tin and place in a sealed container.
  16. When you are ready to serve, remove the tarts from the freezer and allow to rest at room temperature for 10 minutes
  17. Garnish with 16th of the frozen raspberry seed like shown in the picture.
Nutritional Information (per serving)
Calories: Fat: Carbs: Protein:

double lemon sorbet tart RFMP

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Votes: 2
Rating: 5
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Joelle Amiot

Chef: 

I have been a chef and photographer for many years now. Food has always been a passion of mine. Whether it is at the farm, at the market, or being served at the family’s table, food should be fresh and vibrant. I believe that just because it is healthy, there is no reason why our taste buds should not dance. I recently just published my first book “live eat learn RAW”, this is going to be one of many. In search of a quiet healthy life, I have found a rustic and simple way to live, eat, learn; I now want to share that way with you…

 

2 Comments

  1. Pingback: Lemon Drop Green Smoothie

  2. Pingback: 8 Exotic Fruits You Should Go Out And Try

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