Step 1

Grease a mini-muffin pan with coconut oil or line with baking liners

Step 2

In a large bowl, sift the flour, powdered sugar, and salt

Step 3

Stir in the coconut oil and 3 tbsp of water (if the dough doesn't stick together, add more water, one tbsp at a time, until it does)

Step 4

Roll the dough into a ball and cover

Step 5

Refrigerate the dough for 30 minutes

Step 6

Preheat the oven to 350F

Step 7

Press about one tbsp of the dough into the bottom and sides of the muffin cups until you use all of the dough

Step 8

Bake for about 10 minutes without any filling

Step 9

Meanwhile, put the oats in a blender to make into a powder then add to a large mixing bowl

Step 10

Zest the lemon and add the zest to the oats

Step 11

Juice the lemon to add 3 tbsp of lemon juice to the oat mixture

Step 12

Pour the golden syrup into the oat mixture and stir until well combined

Step 13

Once the crusts have cooled, carefully fill with the filling mixture, making sure they don't overflow

Step 14

Bake for about 10-15 minutes, until the filling is set