What we’ve got is a gluten-free crust made with buckwheat groats and almonds. That’s then filled up with a creamy, decadent cream of coconut, cashews and sweet lemon juice. It is then garnished with mint, lemon zest and dried lavender flowers—a light and satisfying, sweet treat for lemon and floral lovers. —EvE
SERVES 4 TO 6
CRUST
½ cup (85 g) buckwheat groats
½ cup (85 g) almonds
1 tsp maple syrup (optional)
LEMON COCONUT CREAM
1 cup (75 g) shredded coconut
1 cup (110 g) cashews
¼–½ cup (60–120 ml) fresh lemon juice (preferably from Meyer lemons since they’re sweeter)
2 tsp (10 ml) maple syrup
GARNISH
A few mint leaves
1 tsp dried lavender flowers
1 tsp lemon zest
½ tsp maple syrup (optional)
FOR THE CRUST
Put the groats and almonds into a high-speed blender and blend until it turns into a thick, slightly crumbly paste. If needed or desired, add a little maple syrup and then press it into tartlet molds or whatever shapes/molds you like. Put them in the fridge.
Put the coconut and cashews into your high-speed blender and blend until it turns into a thick paste/butter. Stir in ¼ cup (60 ml) of lemon juice and the maple syrup until evenly combined (or blend it in). If you’d like more lemon flavor, add more lemon juice! I like mine quite tart—no pun intended, seriously—so I used ½ cup (120 ml). Spread this mixture evenly into your crusts; then let them sit in the fridge overnight or for at least a couple hours so the flavors can get to know each other. Garnish them with mint, lavender, lemon zest, maple syrup or whatever else you like! Life is good!