Lemon Tart (Raw & Vegan)

Andrew Davis

by | Updated: December 2nd, 2016

Pucker up! This lemon tart is a perky dessert with summer-fresh flavor from pure, healthy ingredients that leave you licking your lips and longing for more. Unlike traditional fruit-tart recipes, which call for a bunch of butter and eggs, this one’s gets its silky-smooth, lemony filling with help from coconut oil and its pseudo-shortbread crust courtesy of pulverized walnuts. Keep your kitchen cool—once it’s assembled, just refrigerate and wait.

Recipe: Raw & Vegan Lemon Tart by #MillennialKitchen

½ cup walnuts
½ cup shredded coconut
1 tsp. coconut oil
2 Tbsp. coconut nectar
Pinch of salt

Lemon filling
1 cup lemon juice
2 cups cashews, soaked, drained and rinsed
1/3 cup coconut nectar
3/4 cup coconut butter
1/4 cup coconut oil
2 tsp. lemon zest

  1. In a food processor, combine all crust ingredients and pulse until a dough is formed.
  2. Press crust into a pie pan.
  3. In a food processor, combine all filling ingredients and pulse until  smooth.
  4. Pour filling into crust.
  5. Refrigerate tart for 3 to 4 hours.