Lemon Coconut Tartlets

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Ingredients:

Lemons

Agave syrup

Honey

Coconut flakes (unsweetetened)

Almond flour

Coconut flour

Tapioca flour

Eggs

Vanilla extract

Sea salt

Directions:

Preheat oven to 350

In mixer, combine all three flours with honey, egg, salt and vanilla and pulse until it forms a ball.

Grease a mini-muffin tin and press crust into the mould.

Poke many small holes and bake for ten minutes.

Take shells out and cool.

Mix together fresh lemon juice, honey, agave, coconut, and flours.

Pour mix into shells and bake for another 15 minutes.

Cover the edges of the crust so that they do not burn.

Allow to cool and enjoy!