Lemon and Coconut Cups


These delicious little gems are the best ‘cleaneats’ treat I’ve made to date. The lemon cream is just so tangy and refreshing, and the tarts as a whole are surprisingly filling. They are also pretty easy to make, in that there is no oven required – rather they just get frozen. Also, the turmeric gives them a bright yellow colour, which could never be achieved from lemons alone (and it adds extra health benefits!). I like to eat them straight from the freezer, but people I’ve served them to have definitely commented they should thaw for 10 or so minutes before eating.


For the base

  • 1 c cashew
  • 1 c desiccated coconut
  • 10 dates

For the lemon cream

  • 1 c cashew (soaked for 30 minutes in water)
  • 3 T coconut milk
  • 2 T oil
  • Juice and zest of 5 lemons
  • 1/2 t turmeric
  • 3 T maple syrup


  1. Food process all the ingredients for the base. If it isn’t sticky enough, add an extra date or two.
  2. Line a muffin tin with baking cups and press the mixture into the moulds.
  3. Refrigerate while making the lemon cream.
  4. To make the lemon cream but everything into a food processor and whizz.
  5. Spoon the mixture into the moulds and freeze.

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