Citrus season is still going here in New Zealand. And many lemon trees are still loaded with their golden load. What to do with those? Well, here is one more recipe idea 🙂
Creamy lemon mousse, bedded on a nut-free base will make your taste buds dance 🙂
As always, these no-bake lemon poppy-seed tartlets are vegan, gluten-free and without refined sugar, as well as nut-free.
Please note: I have used an icing bag to pipe the filling onto the tartlet bases. This technique will take some more time top prepare, since the filling will have to set in the fridge first. Alternatively you can use an extra large muffin form or spread it over 12 instead of 6.
For 6 tartlets you’ll need:
For the crust:
3/4 cup (120g) pumpkin seeds, soak them in filtered water for at least 8 hours, then rinse and drain
1 cup dates, pitted and diced
For the filling:
zest & juice of 2 spray-free lemons
1 can (400ml) coconut milk
3/4 cup (105g) dates, pitted
3/4 cup (105g) sunflower seeds, soak them in filtered water for at least 8 hours, then rinse and drain
55g cacao butter
1 1/2 teaspoon poppy seeds
1/3 teaspoon turmeric
1. Pulse the pumpkin seeds and dates to fine crumbles and transfer to a medium sized bowl. Mix well.
2. Line muffin tray with baking paper strips. Scoop in even portions of crust dough and press firm. Place in freezer while preparing the filling.
3. For the filling, blend all ingredients but the poppy-seeds until smooth. Add the poppy-seeds after blending. If you wish to pipe the filling into the muffin form, transfer it to a small bowl and let firm up in fridge (about 3 hours). (Otherwise, transfer straight to muffin tin, please see note above.)
4. Once the filling has firmed up, fill it into icing bag and pipe into muffin form.
5. Place in fridge until serving (can also be stored in freezer).