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Crunchy Tartlets with Lemon Curd Filling

Isabella Sander





1½ cups rolled oats

²⁄³ cup almonds and hazelnuts (or other nuts of your choice)

¼ cup buckwheat groats

¼ cup maple syrup

2 tbsp coconut oil

Lemon Curd Filling

1½ cups macadamias

4 tbsp agave syrup

2 tbsp coconut nectar

Zest of 2 lemons

Juice of 2 lemons (2½ oz)

1⅔oz coconut water

3 tbsp coconut oil


Berries or other small fruits of your choice 1 tbsp almond slices, crushed

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