@lilypcrumbs: These are gluten-free, dairy-free, grain-free, paleo-friendly… yes, all the buzzwords 😭but actually good. They’re bright, creamy, and tangy @Hail Merry Snacks copycats! Ingredients: • 1 1/2 cups shredded unsweetened coconut • 1 cup almond flour • 2 tablespoons brown sugar (or coconut sugar) • 1/4 teaspoon kosher salt • 1/4 cup + 3 tablespoons coconut oil, divided • 1 1/4 cups raw cashews, soaked at least 4 hours (will divide after soaking) • 1/2 cup fresh lemon juice • Zest of 2 lemons • 2 tablespoons honey. Preheat the oven to 350°F. Line a muffin tin with cupcake liners. Crust Add 1/4 cup of the soaked and drained cashews, shredded coconut, almond flour, sugar, salt, and 3 tablespoons coconut oil to a food processor or blender. Pulse until finely ground and the mixture holds together when pressed between your fingers. Scoop 2 1/2 tablespoons of the crust mixture into each liner. Using a spoon, the bottom of a measuring cup, or the bottom of a spice jar (like I do in the video), press down firmly so the crust is well compacted. Bake for 8 minutes, then remove from the oven. Lemon Filling In the food processor, add the remaining coconut oil (1/4 cup), remaining drained cashews, lemon juice, lemon zest, and honey. Blend for at least 2 minutes, until completely smooth and creamy. Pour the filling over the baked crusts, then transfer to the freezer and chill for 2 hours, or until set. #lemontart #grainfreedessert #paleodessert #highproteindessert

Alex G-lilypcrumbs

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Region: US

Thursday 08 January 2026 19:02:17 GMT