Lemon-y desserts are something I’ve only recently developed an appreciation for. For the best part of my life, anything dessert-like had to involve chocolate.
I remember getting ice cream for a treat as a child, and then as an adult, and drooling over the delicious chocolate flavours, contemplating if it would be too indulgent to get three or four flavours in my cone, as there was no way I could settle on two. And being incredible skeptical of the motives of anyone who ever opted for the lemon sorbet flavour… What a waste of an icecream!
I’m not sure if it’s my taste buds developing with age, but I’m slowly starting to appreciate other flavours. Don’t get he wrong – chocolate will always be my one true love. But I now realise that there is room for other flavours, and lemon is definitely making a strong case for itself.
These little lovelies were originally intended to be mini lemon cheesecakes. Until I made my Chocolate Zucchini Pudding for breakfast a few days earlier and remembered how well zucchini lends itself to pudding/mousse creations, without effecting the flavour.
And because I’m somewhat obsessed with including vegetables in nearly everything I eat, I arrived at the conclusion that zucchini would be a great addition to my little lemony tarts. I was right – it blends in beautifully and adds to the creamy texture.
Also – I’ve tried not to use too many sweeteners here – I don’t think they need it, and it’s always a good idea to cut sugar wherever it’s not neccessary. In the whole recipe there are only 3 dates and 2 Tbsp honey which works out to be around 7g sugar per cup. This is about the same as per two small squares of Cadbury chocolate. But you get a whole delicious, lemony cream cup instead, winning!
- ½ cup almonds
- ¼ cup shredded coconut
- 3 medjool dates
- 1.5 Tbsp coconut oil
- ½ tsp lemon rind
- Pinch salt
- ⅔ C chilled coconut cream
- ½ cup chopped, peeled zucchini
- 1 Tbsp lemon juice
- 2 Tbsp raw honey
- 2 Tbsp coconut oil
- Grated lemon zest, to serve
- To make the base, place all ingredients for the base in a food processor, and process until combined and sticking together when squeezed between two fingers.
- Place one tablespoon at a time of the mixture into a muffin tin and press firmly around the edge.
- Place in the freezer to set whilst you make the filling
- To make the filling, place the zucchini, lemon, honey and coconut oil in a food processor or blender and process until smooth.
- Measure out ⅔ cup of the thickened coconut cream (do not use any of the liquid, only the solids), and add to a bowl with the zucchini mixture, and use an electric beater to whip until firm, like whipped whipped cream (you can do this whole process in the food processor, though note it will be more of a softer, pudding-like texture as opposed to a thicker cream).
- Scoop the cream into the cups and top with the grated lemon zest.
- Place in the freezer for half an hour before serving.
- Store in the fridge.