Dessert is often one of the hardest items to replace on any kind of healthy diet. Almost every regular option is made with lashings of sugar, dairy, and wheat flour. This Lemon-Coconut Tart recipe, however, is just the job. It’s impressive enough for any occasion, and a bite of lemon (while not necessarily traditional) is refreshing after any indulgent meal. You won’t believe this is low-carb and healthy!
The magic of getting the tart to set, while still remaining creamy and luscious, is the combination of gelatin, pureed macadamia nuts, and full-fat coconut milk. Pure food magic. Go on… don’t wait any longer!
Crust adapted from SIBO Diet Recipes
This recipe is part of our series of holiday dishes that are compatible with low carbohydrate, SIBO-friendly (lower FODMAPs), and Elimination Diets. Armed with these delectable, satisfying and healthy versions of the holiday staples you know and love, you’ll be ready to entertain and feast, no matter your (or your guests’) dietary requirements!
Lemon-Coconut Tart with Chestnut and Pecan Crust
Ingredients
- 1 1/2 cup chestnut flour
- 1/4 cup Pecans
- 6 tbsp coconut oil
- 6 tbsp sunflower butter
- 3 tbsp Honey
- 5 drops Liquid Stevia
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup macadamia nuts soaked overnight then drained
- 1 can full fat coconut milk
- 5 lemons grated then juiced, (optional = use Meyer lemons for unique flavor)
- 1 tsp vanilla extract
- 1 tsp plain gelatin (e.g. Great Lakes brand)
- 2 tbsp Honey
- 10 drops Liquid Stevia
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees.
- Put pecans into a food processor and pulse until they become small pieces.
- Add all the other crust ingredients continue to blend until smooth.
- Grease a 9-inch pie dish with coconut oil and press dough so that it covers entire bottom surface evenly. Prick all over with a fork.
- Grease a piece of tin foil and put it face down on top of crust. Cover tin foil with dry beans. (This is a cool trick to keep crust from rising). Bake in oven for 8-10 min, or until cooked through
- Remove beans and tin foil and let cool completely.
- Place the macadamia nuts and coconut milk in a food processor or blender and whizz until completely smooth. There should be no graininess remaining from the nuts—this might take 5 minutes or so.
- Place the macadamia-coconut mixture into a medium pan along with remaining ingredients and bring to a near boil. Take off the heat and stir well to dissolve the gelatin.
- Pour the filling onto the crust, let cool and then refrigerate 4-5 hours until completely set.
Recipe Notes
Optional: serve with whipped coconut cream. To make coconut cream, refrigerate a can of full-fat coconut milk overnight. Without shaking, open the can and scoop out only the solid part. Mix in a little stevia and vanilla and stir until creamy.