Ever need just a bite or two of something wonderful? Not a whole cupcake or brownie – just a taste will do thank you…
These bite-sized gluten-free paleo lemon-raspberry treats should do the trick!
We’re in the middle of our citrus season here in Arizona, and that always gets me craving a lemon treat.
I made some yummy paleo lemon bars last year, but I thought it’d be fun to create a more elegant mini lemon confection for an easy appetizer, girls lunch, party tray, or for just anytime you want a little taste of something with big, bold flavors.
I used my own simple homemade Paleo Raspberry Jam Recipe for this one, but you can use a good quality store-bought jam if you prefer. There’s only about 1/2 teaspoon of jam in each little cup, so one of the better brands won’t send you hurtling over the paleo ledge.
I made these last weekend and they were super easy. Just make sure you keep the shell an even thickness when you’re forming each mini cup inside the muffin tin, and take the cup all the way up to the rim of the tin’s well.
This treat recipe is already one of my favorites. Two bites and done! That’s all I need. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-254e16′]
I shared a plate of these with my friends and they were gone in about 12 seconds! They’re really that good!
Hope you give these little treats a try.
They’re guaranteed to make you pucker and smile at the same time!
Ingredients
- 1 1/2 cups of almond flour
- 1/2 cup of pecans, finely chopped
- 1/4 cup of coconut oil, melted
- 3 tbs raw honey
- 1/2 tsp pure vanilla extract
- Pinch of salt
- 1/2 cup fresh lemon juice
- 3 eggs
- 1/4 cup raw honey
- 1/4 cup melted coconut oil
- About 1/2 cup of raspberry jam ( Use your favorite or make fresh with this easy recipe: Paleo Raspberry Jam )
- About 16 fresh raspberries
- Makes 14-16 mini-cups
Instructions
- Preheat oven to 350-degrees F
- Grease bottom and sides of a mini-muffin pan
- Combine all the cup ingredients above into a bowl and mix well by hand
- Press into the bottom and sides of each well to form a cup
- Bake unfilled cups 8-10 minutes, or until shells are lightly browned
- Remove from oven and allow to cool
- Next prepare the custard filling...
- Whisk the 3 eggs
- Combine fresh lemon juice, eggs and raw honey in sauce pan over medium heat. Slowly add the coconut oil.
- Continue to stir. Watch closely. Once the lemon mixture starts to coat the back of your spoon it will start to turn into a custard. It will thicken quickly.
- When thickened, remove from heat and set aside
- Place a 1/2 - 1 tsp of raspberry jam in the bottom of each cup
- Next fill each to the top with lemon custard
- Top with a fresh raspberry
- Keep refrigerated until ready to serve