SCD Lemon Tart

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Now here’s a treat that tastes even better than it looks! We decided to take our mini lemon tarts full size! Garnished by hand with fresh strawberries and blueberries. Feel nourished and healthy with its almond flour crust, and simple all natural and refreshing lemonfilling. Don’t forget this delicious treat is dairyfree, sugarfree and grainfree!

*recipe coming soon*

Hazelnut Gelato Freeze

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Here’s our Layered Hazelnut Gelato Freeze! Our homemade gelato is made from freshly strained hazelnut milk, honey, eggs, and coconut oil and is layered atop our crunchy crust handmade from dates and sunflower seeds. Simple ingredients make up this easy to make sweet treat just as nature intended it to be!

*recipe coming soon*

SCD Lemon Freeze

SCD Lemon Freeze

(Adapted from the frozen strawberry cheesecake on a sunflower crust in the Vegetarian Everyday cookbook)

Crust:

  • 2 1/2 cups of sunflower seeds, toasted (or any other nuts, toasted for flavor) 
  • 12 pitted medjool dates 
  • 2 tbsp coconut oil
  • 1/ tsp sea salt 

Place all ingredients in a food processor, process until well combined, but not completely powdered. Press it into a springform pan lined with parchment paper. 

Lemon freeze:

  • 6 egg yolks
  • 1/2 cup lemon
  • 1/2 cup honey
  • 3 tbsp coconut oil
  • 1 cup of almond milk 

Mix all of these ingredients in a double broiler, cook on medium heat until the mixture is thickened. Cool down the mixture in the fridge for about an hour, then mix in about 1 cup of almond milk. Add this mixture on top of the crust, and place in the freezer for several hours. Enjoy!!