Sugar-Free, Gluten-free, Vegan Mini Lemon Tarts

Just because I am not following any type of diet currently, doesn’t mean I don’t want healthy desserts! I love desserts and love to eat something sweet frequently so the way I get around all the sugar is by making sugar-free desserts. I also find that having clean treats on hand prevent binges on junky foods that can cause inflammation. 

This recipe is delicious and so easy to make!


For the crust:

    • 1.5 cups sprouted organic oats (use buckwheat flakes or almond flour for candida diet) from One Degree
    • 3 tbs coconut oil
    • pinch of sea salt
    • Liquid stevia to taste (or yacon syrup, maple syrup, etc)

For the Filling:


  1. Blitz the oats in a food processor until a fine flour is formed (skip this step if using almond flour) 
  2. Add in coconut oil, sea salt and sweetener to the flour and blitz until a crust forms and hold together (add more oil if needed or almond flour).
  3. once you are happy with the texture, form little cups (it is OK if they are uneven)  in your hand and place on a baking sheet lined with parchment paper
  4. Freeze the cups for 5-10 minutes or until firm.
  5. Meanwhile, mix the coconut cream with other filling ingredients adjusting the taste as desired. Pour the cream into the hardened cups and re-freeze for 10 minutes until solidified a bit. Top with lemon zest and enjoy!

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