Ginger & Lemon Coconut Cream Tarts




  • 6 / 60g / 2 oz pitted dates
  • 2 tbsp shredded coconut
  • 46 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 12 tsp grated ginger
  • The zest of half a lemon
  • Optionally 1 tsp sweetener of choice


  1. In a food processor, mixer or hand mixer 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 preserves or such. Let set in the freezer for a around 2 hours before serving.

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