Easy Vegan Lemon Tart Recipe

Easy Vegan Lemon Tart Recipe

INGREDIENTS

1 1/2 cups shredded unsweetened coconut

1 cup almond flour

1/2 cup coconut flour

2 Tbs maple syrup plus 2 Tbs, divided

1 Tbsp coconut sugar

pinch of salt

1/4 cup plus 2 tablespoons coconut oil, divided, melted

1 cup raw cashews, soaked in water at least 4 hours and drained

1/2 cup fresh lemon juice

2 tablespoons coconut nectar

pinch of turmeric for color

Zest of 1 lemon

2 Tbs almond milk

PROCESS

Preheat the oven to 350 degrees F. Line a muffin tin with parchment liners.

For the crust, in a blender or food processor pulse the coconut, almond flour, sugar, salt, and 2 tablespoons coconut oil until coarsely ground and able to stick together when pressed. Press about one tablespoon of crust mixture into the bottoms of liners. Use a muddler or tart stamper. You may have extra crust dough.

Bake for 6 minutes. Do not brown.

Meanwhile, make the lemon filling. Clean out the blender or food processor.

Add the remaining 1/4 cup of coconut oil, drained cashews, lemon juice, zest, agave, and turmeric to the blender/processor.

Blend until very smooth and creamy.

In a separate cup, mix almond milk, 2 Tbs maple syrup, and arrowroot until arrowroot is dissolved. Add that to the blended lemon mixture.

Once a thicker consistency, fill baked crusts and chill in the freezer for two hours.

Garnish with lemon zest and fresh berries.

Serve cold. 

This dish is a delightful addition to your collection of easy vegan desserts.

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