Ginger & Lemon Coconut Cream Tarts

IMG_5600 2

I am one of many people who when trying food at restaurants immediately has to try to recreate it themselves at home. Therefore, after I had tried a delicious ginger marmelade at a friend’s house, I simply had to make some myself, especially considering that my mum is addicted to anything containing ginger. Her ginger shots are so strong so they actually make me feel slightly sick, hehe.

Did you know that ginger is more than very healthy? Ginger is an extremely delicous ingredient to pair with anything from chocolate to coconut. Add some ginger to whatever recipe and voilà, the recipe is improved by far.

Let us talk about these little cuties now. I am not the biggest fan of the whole coconut-mania that has taken over social media. I am sorry, but I don’t think coconut oil is the cure for cancer, or anything like that. However, coconut can be used for its scientific properties. For instance, coconut contains a large amount of saturated fat (the kind of fat we shouldn’t eat too much of regardless of source), and therefore hardens in the fridge, and is liquid/soft in room temperature. This property, that it hardens, is what I took advantage of in this very recipe. The coconut doesn’t only give the filling a nice creamyness and delicious flavour, but also makes it the perfect consistency for eating.


IMG_5599 2IMG_5614 2IMG_5636 2IMG_5560 2IMG_5525 2

Ginger & Lemon Coconut Cream Tarts

[Vegan, whole food, gluten-, dairy-, sugar-, oil-free, fruit sweetened, paleo]

Serving four tarts     Time 20 minutes



  • 6 / 60g / 2 oz pitted dates
  • 2 tbsp shredded coconut
  • 4-6 tbsp rolled oats, or flakes or nut flour of choice
  • 3 tbsp buckwheat or puffed cereal, nuts, seeds or more oats
  • A pinch of salt


  • 1,25 dl / 1/2 cup coconut cream (none of the coconut water liquid)
  • 2 tbsp ginger preserves or 1-2 tsp grated ginger
  • The zest of half a lemon
  • Optionally 1 tsp sweetener of choice
  1. In a food processor, mixer or handsmixer mix the dates semi-smooth and add the rest of the ingredients.
  2. Divide the crumble between four muffin cases, press down and even out.
  3. In a small bowl mix together all the ingredients for the filling. Simply just divide between the four tarts. Even out, optionally top with buckwheat, nuts, more ginger perserves or such. Let set in the freezer for a around 2 hours before serving.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: