Ingredients:

FOR THE CRUST:

2 ounces (50g) almonds

2 ounces (50g) walnuts

1 ounces (25g) hazelnuts

3 ounces (85g) shredded coconut

2 tsp organic cinnamon

3.5 ounces (100g) grass-fed butter, softened

FOR THE FILLING:

18 ounces (500g) mascarpone cheese or dairy-free cream cheese

3.5 ounces (100g) goat cheese (or dairy-free if sensitive to cheese)

1/4 cup xylitol OR 15-20 drops liquid stevia (more drops if wanting it more sweet)

1 tsp vanilla extract

Juice and zest of 1 lemon

1 cup of mixed berries (raspberries, blueberries and blackberries) for serving '

Fresh mint for garnish

Instructions:

Step 1: Preheat oven to 350F. Grease 8 muffin or tart tins with butter.

Step 2: In food processor or high-speed blender, blend the nuts, coconut, butter and cinnamon together.

Step 3: Press the crust into the prepared tins using your fingers and bake for 5-10mins until golden. Remove from the oven and leave to cool.

Step 4: For the filling: In a medium bowl, mix mascarpone, goat cheese, xylitol (or stevia), vanilla, lemon juice and zest together with electric beater.

Step 5: Ladle the mixture into the tart cases and bake for 8-10 minutes. Remove from oven and allow to cool down.

Step 6: Serve with mixed berries and garnish with mint. Enjoy!