Lemon Coconut Curd & Kiwi Tartlettes

These tartlettes are gluten free, vegan, sugar free and oil free. The rustic crust is made with ground almonds & shredded coconut and naturally sweetened with medjool dates while the light and creamy Lemon Coconut Curd is made with a plain rice milk base, coconut butter, shredded coconut and sweetened with a touch of brown rice malt syrup. They make the perfectly delicious, fresh and light dessert.

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Lemon Coconut Curd & Cupcakes

These cupcakes are bright, fresh, moist and full of natural lemon flavour. They’re filled and topped with a sugar free Lemon Coconut Curd that gets its pastel hue from a pinch of turmeric. They’re a perfect addition to Easter, Passover or any old Sunday brunch.

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