Mini Coconut Macaroon Tarts with Lemon Curd

So a month has gone by since I last posted. WHAT??!? I can't believe I let that happen. Since my health coaching course started I haven't been able to add much else to my schedule so unfortunately the blog has suffered a bit. In addition to my course work, I've also been working on something for the summer issue of Chickpea! Hooray! I'll share more about it once the issue is closer to print.

I'm trying to figure out how to better schedule my time to include everything I want to get done every day but it seems that the only solution I can find is that I need more hours in a day. Does anyone else feel this way? Every day lately seems to be a struggle and something inevitably gets cut out because I'm too worn out or I completely run out of time. Does anyone out there have any time management advice because I would totally love to hear it? Drop me a line in the comments below if you do.

So let's talk dessert now. I made these tarts for my family on Easter and I like to think they were a hit. The tarts are actually tweaked past recipes from the blog that I put together to form an awesome dessert. When it's all said and done these are grain free/vegan and contain no cane sugar! How about them apples? Or I guess it would be more apropos in this case to say lemons instead of apples. Whatevs.

I actually wasn't planning on posting these on the blog (hence the phone photos), but they were so good I decided not to deprive you. If you feel like breaking the rules, you can make any type of citrus curd your heart desires and top the tarts with whatever fruit suits your fancy. No matter what combo you settle on they will still rock your world. At least I like to think so. If you get around to making them, let me know what you think. Have a lovely weekend! :)

Mini Coconut Macaroon Tarts with Lemon Curd 
(adapted from this and this)

for the macaroon tart shells:
1/2 cup softened coconut butter
heaping cup unsweetened shredded coconut
pinch of sea salt
1 tbsp coconut milk
6 tbsp pure maple syrup
1/2 tsp vanilla 

Preheat your oven to 300 degrees and grease 8 cups in a 12 cup muffin tin.  Combine the coconut butter, maple syrup, and vanilla in a bowl until smooth and thick.  In a separate bowl, combine the coconut and sea salt.  Add the coconut butter mixture to the coconut and mix until a thick dough forms.  When you stir it, it should start forming a ball on its own.  Divide the macaroon mixture into 8 equal portions.  Pick up a portion of the dough, roll it into a ball, then place it in the greased tin.  Gently press it down with your fingers so that it makes a tart shell in the tin.  You don't have to come all the way up the sides because it will puff a bit as it bakes.  Continue with the rest of the macaroon dough.  It should fill 8 cups, depending on the size of your pan.  Place the pan in the oven and bake the macaroon cups for 25 to 30 minutes.  They should be puffed and golden.  Cool the macaroon cups in the pan completely before removing them gently with a knife. 

for the lemon curd:
2/3 cup freshly squeezed lemon juice

1/2 cup raw cashews, soaked at least 2 hours

1/3 cup raw agave (or more depending on how sweet you want it)

1/3 cup coconut milk plus 1 tbsp (divided)

1 tbsp arrowroot

zest of 1 lemon

Drain the cashews and rinse them off. In a high speed blender, combine the lemon juice, soaked cashews, agave, and 1/3 cup of the coconut milk. Blend until smooth and liquefied. Pour this mixture into a pan and gently bring it to a low boil, whisking often. Once you start to see it bubble, Turn the heat down to low. In a separate small bowl, whisk together the arrowroot and 1 tbsp of coconut milk. Add this to the curd mixture and whisk well until it starts to thicken. Once it thickens immediately remove it from the heat and whisk in the lemon zest. Pour the mixture into a jar and cool completely in the fridge before eating. Makes about 2 cups of curd.

for assembly:

macaroon tart shells 

lemon curd

fresh berries

fresh mint leaves

Fill each macaroon shell with a good dollop of lemon curd. Decorate with fresh berries and mint. Store leftovers in the fridge. Makes 8 tarts.