the perfect tangy, creamy treat for a cold snowy day! the pair of lemon + chamomile is just splendid.
crust:
11/2 c sprouted oat or buckwheat flour
1 c shredded unsweetened coconut
1/3 c coconut sugar
1 T coconut flour
2 opened packets of chamomile tea
pinch of sea salt
2 t coconut oil
-add all to a food processor and run for some time until it packs together well when pressed down.
-line 12 muffin cups with unbleached parchment & press crust thinly, evenly & firmly into bottom & up sides. set in freezer while making filling.
filling:
11/2 c coconut butter
11/4 c freshly squeezed lemon juice
2 T lemon zest
1/4 c raw honey
1/4 t turmeric
pinch of vanilla bean powder
-blend until smooth pour into crusts and set in fridge until firm.
-top with dehydrated candied lemon slices + crushed pistachios.
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