Ingredients

• Ingredients Base 1 1/2 cups spelt or all–purpose gluten free flour 1/2 cup desiccated coconut  1/4 cup pure maple syrup 1/4 cup melted coconut butter 2 tbsp coconut oil  1 tsp vanilla essence 1/4 cup cold water    Filling 1 cup Califia Farms Vanilla Almond milk  1/4 tsp agar agar 2 tbsp maple syrup 2 tsp arrowroot flour (or tapioca) 1/4 cup lemon juice 2 tbsp lemon zest 1 cup coconut yogurt  

Preparation

• Method Preheat oven to 160 degrees C. Combine all dry base ingredients in a large mixing bowl.  Then add maple syrup, coconut butter and coconut oil, mix until it starts to stick together.  Press into the base of 6 greased mini tartlet cases.   Place in the oven and bake for 15-20 minutes. Allow to cool completely.  Whilst cooling, prepare the lemon filling. Place almond milk, agar agar, maple syrup and arrowroot flour in a heavy based saucepan. Bring to a boil and simmer for ten minutes, stirring occasionally. Allow to cool, stirring frequently, ensuring mixture does not set.  Place coconut yogurt, lemon juice / zest and almond milk mixture into high speed blender, blend for 30 seconds.   Pour into tart cases and place in the fridge to set for 2-3 hours.