Peanut Butter Lemon Tart
No-bake, easy to make and refreshingly tangy.
Makes 8 small tarts. Double the mixture for a large 20cm tart.
What you need
1/2 cup almonds
14 dried dates
1/2 tsp macca powder (optional)
1/4 cup Fix & Fogg Super Crunchy peanut butter
Pinch of sea salt
Lemon and coconut topping:
1 cup coconut cream
1/3 cup desiccated coconut
1 tbsp rice malt syrup
2 tsp honey
Zest and juice of 1.5 lemons
1 tbsp coconut oil
Blitz the almonds to very small pieces in a food processor. Add the dates and macca powder and blitz again until the dates are also in small pieces. Add the peanut butter and blitz till everything is combined.
Divide the mixture between eight small tart tins (or one large tin) and press down. Put all topping ingredients in a long beaker and blend with a stick mixer until the mixture becomes a smooth paste. Pour over the tart bases and refrigerate. Decorate with coconut and strips of lemon zest.
For an extra-refreshing dessert, place tarts in the freezer 10 mins before serving.