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Double Lemon Bar Sorbet Tart (raw paleo)

double lemon sorbet tart raw paleoDOUBLE LEMON BAR SORBET TART (raw paleo)

One of my favorite winter fruits is LEMONS!! Not only do I love the taste of lemons, I love that it is one of those ingredients that can be used in either sweet or savory dishes. Most of the time I like the savory side of life. Sometimes I like the sweet side too. With these DOUBLE LEMON BAR SORBET TARTS, I get to enjoy both! These frosty treats highlight both the savory and sweet side of the spectrum. How does a dish do that? Well these tarts use both sweet Meyer lemons and savory standard lemons. When I created this, I decided to use both types of lemons because if I just used the Meyer lemons these would be too delicate in flavor. I was craving a “LEMON” flavor, but not a real sour flavor that the standard lemons deliver. The standard lemons added to the Meyer lemons give it the LEMON flavor I was craving but the sweetness Meyer balances out the sour of the standard. The other flavor I was craving was a pastry flavor like a classic “lemon bar”. Since I wanted these to adhere to both raw and paleo guidelines, I used a mix of cashews, hemp hearts, coconut and dates to create a raw paleo crust. The combination of sweet savory lemon on top of a classic crust… I think I need to hide these from the rest of the family for sure!


1 pint ripe organic raspberries

10 sun dried organic Madjool dates

1 cup filtered water

1/2 cup filtered water

1/4 cup combination of 1/2 fresh organic Meyer Lemon Zest and 1/2 fresh organic standard lemon zest, mix well in a small bowl and reserve

1 cup sun dried organic un-sulphered/un-sweetened coconut flakes, pulse chop to a fine meal

3/4 cup raw organic hemp hearts

1 cup organic whole truely raw cashews, grind to a fine meal

1 TBSP whole organic chia seeds

24 standard muffin tin

16 standard paper muffin liners

3/4 cup fresh organic Meyer Lemon Juice

3/4 cup fresh organic standard lemon juice

2 small ripe organic bananas

1/3 cup raw local honey

1 tsp sun dried organic tumeric root

2 TBSP whole organic chia seeds, grind to a fine powder (I use an old coffee grinder)

On a small baking sheet, place the raspberries on and place in the freezer for 3 hours. Remove the raspberries from the freezer and place in a plastic bag. Gently use the smooth side of a meat mallet or large spoon and lightly tap the frozen raspberries to break them apart into individual seeds. Spread out the seeds in a sealed container and place back in the freezer until you are ready to serve. Halve and pit the dates, add them to a medium bowl and cover with the 1 cup filtered water. Allow to soak at room temperature for 16 hours. After they are soaked drain and reserve the liquid and set the soaked date halves aside.In a food processor, add 14 of the date halves and 1/2 cup of filtered water and blend until smooth, set aside. In a medium mixing bowl add the lemon zest, coconut, hemp hearts, cashews and whole chia seeds and mix until blended well. Now add the blended dates and mix well, this is your crust mix. Line a 24 standard muffin tin with 16 paper liners. Evenly distribute the crust mix and gently press into the bottom of the cups level. In a blender- add the two lemon juices, bananas, honey and the tumeric and the reserved date soaking liquid, blend on high until smooth and creamy. Add the ground chia seeds and blend on high until smooth. Even pour this mixture into the crust filled muffin cups. Set level in the refrigerator for 1 hour. Now place in the freezer level and freeze for 3 hours until firmly set. Gently remove from the muffin tin and place in a sealed container for up to 1 month. When you are ready to serve, remove the tarts from the freezer and allow to rest at room temperature for 10 minutes, garnish with 16th of the frozen raspberry seed like shown in the picture.

jarohoney copyright 2014

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