Meyer Lemon Tart || Raw Vegan Dessert

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This creamy Meyer lemon filling paired with lemon cashew coconut crust is gluten-free, raw, and vegan. If you love lemony desserts, this will bring the California sunshine to your smile.

Meyer Lemon Tart

raw vegan gluten-free | makes 1 small tart

crust:
1 cup shredded coconut
3/4 cup raw cashews
2 tbl coconut oil
2 tbl maple syrup/pinch stevia or monkfruit
2 tbl lemon juice
3 tsp lemon zest

put all crust ingredients into food processor/blender and pulse to combine.
press the crust into a tart pan greased with coconut oil until you form the crust

filling:
1 cup raw cashews (soaked)
1/2 cup lemon juice
1/3 cup coconut oil
1/4 cup coconut cream
1/4 cup maple syrup/sweetener
1 tbl lemon zest
1 tsp lemon extract
1/4 tsp sea salt

put all filling ingredients into same food processor/blender— you don’t need to clean it out — blend until creamy smooth.
Taste & adjust as you like...

Pour filling into crust and refrigerate or freeze until serving.

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