Raw Lemon Tart
Prep time: 
Total time: 
Serves: 8-10
  • Base
  • 1 cup almonds
  • 1 cup dried dates
  • 1 cup shredded coconut
  • 2 tablespoon coconut oil, melted
  • Lemon zest, ½ lemon
  • Filling
  • 2 cups raw cashews (soaked min 4 hours)
  • ⅔ cup coconut cream (chilled)
  • ⅓ cup lemon juice
  • Lemon zest, 1 lemon
  • 2 tablespoons honey
  1. To make the base, place the dates and almonds in the food processor and blitz until fine and crumbly.
  2. Add the shredded coconut, coconut oil and lemon zest and blitz until combined.
  3. Press the mixture into the base and up the sides of your chosen individual tart cases. (I used heart shape mini tins)
  4. Place the bases in the fridge of freezer to set while you make the filling.
  5. To make the filling, drain the soaked cashew nuts, place them in the food processor and blitz until the nuts become cashew butter and they are completely smooth.
  6. Add the chilled coconut cream (just the thick cream not the watery substance in the tin), lemon juice, lemon zest and honey. Process until combined, scrapping down the sides when needed.
  7. Place the lemon cream in a sealed container and put in the fridge until you are ready to serve.
  8. When you are ready to serve, place the cases on a plate and fill with the filling. Garnish with lemon zest.
  9. You can freeze them of keep then in the fridge if there are any left.
Recipe by Real Food Pledge at https://realfoodpledge.com/raw-lemon-tarts/