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    Home » Recipes » Chilled Desserts

    Vegan Lemon Tart

    Published: Apr 9, 2022 by Vanessa Vickery · 4 Comments

    2.8K shares
    • Share Me794

    Contents

    • 1 WHY YOU WILL LOVE THIS RECIPE
    • 2 INGREDIENTS YOU NEED
    • 3 HOW TO MAKE
    • 4 TOP TIP
    • 5 RECIPE FAQS
    • 6 Vegan Lemon Tart
    Jump to Recipe
    Raw Lemon Tart. The perfect dessert to serve to guests and they are gluten, dairy and refined sugar free.

    This Vegan Lemon Tart is my adaptation of the classic French dessert. My version is a no-bake, gluten free, dairy free delicious dessert that is perfect to serve to guests.

    Vegan Lemon tart with some blueberries on top of a white plate

    Today's recipe is my take on the classic French lemon tart.

    For my version you don't have to bake the tarts. It is a raw dessert which you only need to prepare the ingredients and then allow time to set. It is super easy to make and they taste absolutely amazing.

    WHY YOU WILL LOVE THIS RECIPE

    Gluten & Dairy Free - suitable for people with gluten and dairy/lactose intolerances.

    Easy to Make - this recipe is really easy to make.

    Healthy Wholefood Ingredients - which are easy to find at any supermarket, health store, food markets or on-line store.

    INGREDIENTS YOU NEED

    • Medjool dates
    • Macadamias or cashews or almonds
    • Dessicated coconut

    LEMON CREAM

    • Macadamias or cashews
    • Coconut cream
    • Lemon,
    • Maple syrup or rice malt syrup

    HOW TO MAKE

    Preparing tart bases with cling wrap.
    Two tart bases.

    You have two options when making the base. You can either use cling wrap to line your tart molds or you can use silicone tart molds.

    You will need to make the bases in advance to allow them to set. While they are setting, soak the cashews or macadamias in water that you are using for the lemon cream.

    Then once the bases are set, make the lemon cream and then pour or spoon it into the tart bases. Then place them back in the freezer to set for 2-3 hours.

    You can then either serve it frozen or you can allow to thaw so that the lemon cream softens. Both options work really well!

    TOP TIP

    Add a few drops of lemon essential oil when making the lemon coconut cream. It will really intensify the flavor.

    RECIPE FAQS

    Can I use regular dates?

    No, as they are not sticky!
    Medjool dates are sticky so they really bind together all the ingredients really well. If you use regular dates, you will most likely find that the mixture will not hold and you will need to use a little bit of coconut oil or nut butter to hold the bases together.

    What is the best nut to use when making lemon coconut cream?

    You can use either cashews or macadamias. Just make sure you soak them prior for at least 4 hours before making the cream.

    What is the best way to store these lemon tarts?

    You can store it in an air-tight container in your refrigerator for up to one week or in your freezer for up to one month. If you store in your freezer, you will need to allow it to thaw a few minutes before you eat it.

    The tart on a place with some of it eaten.

    Looking for more delicious desserts to make? Try these:

    Chocolate Raspberry Bars

    Raw Caramel Slice.

    No Bake Cheesecake Bites

    Passionfruit Mango No Bake Cheesecake

    Raw Vegan Carrot Cake

    Lastly, if you make this dessert then I would really love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.

    Vegan Lemon Tart

    This Vegan Lemon Tart is my adaptation of the classic French dessert. My version is a no-bake, gluten free, dairy free delicious dessert that is perfect to serve to guests.
    4.50 from 2 votes
    Print Pin Rate
    Category: Raw Desserts
    Cuisine: French
    Prep Time: 20 minutes
    Inactive Time: 4 hours
    Total Time: 4 hours 20 minutes
    Servings: 4
    Calories: 686kcal
    Author: Vanessa Vickery

    Equipment

    • 2 small tart pans approximately 5.12 inches/13cm in diameter

    Ingredients

    Base

    • 6 medjool dates pits removed
    • ½ cup cashews or macadamias or almonds
    • ½ cup shredded coconut

    Lemon Coconut Cream

    • ½ cup cashews or macadamias, soaked for a minimum 4 hours
    • 14.1 oz coconut cream placed in the fridge for a minimum 4 hours
    • 1 lemon juiced
    • 1 tablespoon maple syrup

    Topping

    • Handful Blueberries
    US Customary - Metric

    Instructions

    • Make the bases. Process the medjool dates, macadamias/cashews and dessicated coconut in a food processor or high speed blender until it resembles fine crumbs and sticks together when pressed. Place into 2 small tart molds lined with cling wrap (or silicine molds if you have them) and press down to form the base. Place them in the freezer to set for a minimum 4 hours
    • Make the lemon cream. Scrape out the cream from the can (leaving the liquid) and place in a blender with the lemon juice, macadamias and maple syrup, blending for a few minutes until the mixture is nice and smooth. Place in the bowl and refrigerate for a minimum 4 hours.
    • To serve. When ready to serve, remove the tarts from their pans, remove the cling wrap (if using) and place the lemon cream into each tart. Top with the blueberries

    Notes

    • These are quite rich so one tart comfortably serves two people.
    • Add a few drops of lemon essential oil when making the lemon cream. It will really intensify the flavor.
    • The four hours inactive time is the time it takes to soak the nuts for the lemon cream and the time it takes to set the bases in the freezer, which you can do at the same time.

    Nutrition

    Serving: 1tart | Calories: 686kcal | Carbohydrates: 55g | Protein: 11g | Fat: 53g | Saturated Fat: 37g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 39mg | Potassium: 875mg | Fiber: 7g | Sugar: 34g | Vitamin A: 60IU | Vitamin C: 17mg | Calcium: 60mg | Iron: 5mg

    More Chilled Dessert

    • Chia Granola Parfait
    • Vegan Banoffee Pie
    • Gluten Free Trifle (Dairy Free)
    • Dairy Free Ice Cream Recipes
    2.8K shares
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    Comments

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      Recipe Rating




    1. Stephanie

      April 12, 2020 at 11:58 am

      Hello! can I use almonds instead of macadamias?

      Thanks!

      Reply
      • Vanessa Vickery

        April 14, 2020 at 7:34 am

        HI, yes you can.

        Reply
        • Red

          April 16, 2020 at 8:48 am

          How much ml for the coconut cream ?

          Reply
          • Vanessa Vickery

            April 16, 2020 at 10:08 am

            400ml tin 🙂

            Reply

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    Hi, I'm Ness. I love to create easy-to-make, healthy wholefood recipes. I have an Advanced Diploma of Nutritional Medicine and a passion for adapting classic recipes into gluten free and dairy free versions.

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