ahhh these are TASTY. and I'm extra happy 'cause the organic blueberries on top were bigger than quarters!!
another quick, easy, and down right healthy dessert to make for your family. it's even nut free for those that need it!! I love keeping these in the fridge for a quick snackin. yum! (moderation is hard with these babies so don't expect to eat only one piece a week.... (: ) I especially love the addition of dried cranberries in the crust that I used in place of dates (which is usually the "glue" that holds the crust together). the perfect combination of tart & sweet with a little extra tart cause I love it!! for the sweetener, you don't need much. I used lakanto sugar this time for a lower calorie/sugar treat. for those of you who don't know about lakanto-check it out! it's awesome. pure maple or honey also work great, I've tried both. you could even use stevia! make it your own!
crust:
1 c dried unsweetened shredded coconut
1 c buckwheat crisps
1/2-3/4 c organic dried cranberries (apple juice sweetened instead of the sugary/sulphate added crap)
2 T ground flax seed
pinch of sea salt
-process everything in your food processor until it comes together like dough (may need to add a teeny bit of water or coconut oil if it doesn't stick together). press evenly into the bottom and up sides of a tart pan and set in freezer while making filling.
lemon filling:
1 c freshly squeezed lemon juice
2 T lemon zest
1/2 c fresh white grapefruit juice
11/2 c raw coconut butter
1/4 c sweetener of choice
1/4 t turmeric powder
pinch of vanilla bean powder
-add everything to a high speed blender and blend until smooth. pour into crust and set in freezer for 2 hrs until firm. top with fresh blueberries or blackberries, powdered lakanto or coconut sugar, coconut flakes, etc... share!
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