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Okay, I don't mean to sound boastful.. but I am really proud of this. I jotted down an ingredient list for this about a month ago, and had been daydreaming about making it ever since. So when it worked out on my first attempt, I was just beyond delighted. If you experiment with your own original recipes, you know what I mean! I was especially happy because this was my first Autoimmune Paleo dessert recipe. If you aren't familiar with the Autoimmune version of the Paleo protocol- it's very restrictive. No eggs, nuts, dairy, grains, legumes, nightshades, or sweeteners. If you're struggling with an Autoimmune disorder, I highly recommend this book. Sarah Ballantyne, from ThePaleoMom.com, provides some well-researched information about the cause and treatment of Autoimmune disorders. I've only been following the protocol strictly for about 1 month. At first, I thought that there would be no way to make anything with the amount of ingredients I could have. Then I realized that following this protocol was going to be fun, because it would challenge my creativity. It would force me to make things with very minimal ingredients. It has also opened my eyes to how we can make almost anything with the same ingredients our ancestors ate. And even if you aren't following the Autoimmune Protocol, these are the healthiest version of desserts possible. Of course, they should only be eaten on occasion! Personally, I don't think we should indulge in these types of desserts more than 1-2 times a week.
So about the tart.. I would take this over any sugar-laden-lemon bar any day of the week. Seriously- it's that good. Aside from the excessive amount of dates, it's a pretty healthy dessert. Coconut, raw lemon juice, and gelatin! Gelatin, by the way, is a real super-food. I'm actually working on a blog post about the benefits of gelatin right now, so keep an eye out.
NOTES: If you aren't following the Autoimmune protocol, you can replace the dates with honey or maple syrup. If you use a light honey, your tart should come out with a nice yellow color. If you are following the SCD, you may substitute the arrowroot flour for 1.5 T of coconut flour!
for the crust:
- 1 loosely packed cup of dates (see NOTES above)
- 1-2 tablespoons of organic coconut oil (melted)
- 1.5 cups of organic shredded coconut
for the filling:
- 1/2 cup of lemon juice
- 3/4 cup of dates (see NOTES above)
- 4 tablespoons of arrowroot flour (see NOTES above)
- 4 tablespoons of Great Lakes Gelatin
- 1/2 cup of filtered water
1. Preheat oven to 325. Start by softening your dates- for both the crust and filling. If you're short on time, just steam them for 5-7 minutes. If not, you may soak them in water overnight.
2. In a food processor, or high speed blender (I used the Nutribullet), blend the shredded coconut for the crust. Continue blending until you have an oily paste. To achieve this, you may have to stop and scrape the sides of your blender a few times. Now, add your melted coconut oil and softened dates to the blended coconut. The oil content of shredded coconut can vary, so if you find that your mixture is too oily, you can add shredded coconut or coconut flour in increments of 1 tablespoon until the consistency is right. Press this mixture into a pie dish, or 8 by 8 baking dish. Bake for approximately 25 minutes, or until crust starts to brown.
3. Blend softened dates, lemon juice, and arrowroot flour in blender or food processor.
4. In a small sauce pan, heat water and gelatin on medium heat. Bring to a light simmer, so that the gelatin dissolves and becomes adequately distributes. Stir frequently. You will notice the water start to thicken.
5. Add the gelatin and water to your lemon mixture and blend. Pour into pie crust.
6. Refrigerate. It should take 2-3 hours the gelatin to set.