Hope you’re having a wonderful week, I’m actually very happy to be back in my routine and that vacations are over!
Today I have a simple, delicious and so good looking recipe that everyone at home will definitely love! My family loved it, and I did too. It is gluten, oil and refined sugar free. I don’t think it can get any better!
Gastrawnomica’s Raw, Oil Free, Coconut-Lime Tartlet
Makes 2 medium
1 cup shredded coconut, dried & unsweetened, double sifted (or use a mixture of both coconut and almond flour)
2 1/2 Tbsp maple syrup or date syrup
2 Tbsp of water (or more if needed, to make it stick together)
1 Tbsp pure vanilla extract
Meat from 1 brown coconut, around 2 1/2 cups
1/2 tsp vanilla extract
3 Tbsp maple or date syrup
1 packet stevia
1 Tbsp fresh lime juice
Zest from 1 lime
Coconut water as needed
Coconut cream and dehydrated lime wedges for plating
Prepare the crusts one day before. Simply mix all the ingredients in a big bowl, starting with the flour and then add all the wet ingredients. I used water but if you want you can also use coconut oil. Until your dough is sticky. Put in tartlet molds covered with plastic and dehydrate for 6 hours, then remove from the mold and keep dehydrating until crispy.
For the filling simply blend all the ingredients until very smooth. Add coconut water as needed, I used around 1 cup, but it will depend on how much meat you got, so add 1/2 cup first and keep adding until desired consistency is achieved.
Put filling over tartlets and chill for 3-4 hours before serving. You can serve with dehydrated lime wedges and I made a quick coconut “cream” with 2 Tbsp melted coconut butter and 2-3 Tbsp warm water.
Enjoy and let me know what you think! Talk to you soon.