If you’ve got a sweet tooth but don’t want to derail your diet, then this healthy treat will be right up your alley! A crisp chia pastry paired with a tangy lemon curd makes for the ultimate arvo snack. Oh and did we mention it’s gluten, dairy AND refined-sugar free? Winning.

Makes 12 

INGREDIENTS

Pastry
1 ½ cups almond meal
¼ cup buckwheat flour
2 tbsp chia seeds
1 tsp vanilla bean powder
3 tbsp pure maple syrup
2 tbsp melted coconut oil
1 tbsp cold water

Filling
2 eggs
2 egg yolks
½ cup fresh lemon juice
3 ½ tbsp pure maple syrup
1 tbsp. finely grated lemon zest
3 ½ tbsp coconut oil

METHOD

  1. Preheat the oven to 140 degrees. Grease 10 holes of a muffin tray with coconut oil.
  2. Place all of the base ingredients into a mixing bowl until the mixture comes together in a ball. Add a dash of water if the mixture looks too dry.
  3. Press the tart mixture into the tin.
  4. Bake for 25 minutes or until slightly golden and crisp. Allow to cool.
  5. Meanwhile, make the lemon curd. Place a small saucepan over low heat. Pour in the lemon juice, zest, eggs, yolks and maple, whisking until combined.
  6. Gradually whisk in the coconut oil, 1 tbsp. at a time until it is completely melted.
  7. Turn the heat to medium, continuing to whisk. The mixture should gradually become thicker and thicker until a curd consistency. Allow to cool, slightly.
  8. Pour the mixture into the tart shells and refrigerate for at least 30 minutes until set.

This is a recipe by Sophie Fisher from Coconut and Bliss. Check out more of her healthy recipes here.