lemon tarts are such a refreshing way to enjoy dessert, even better when they are raw vegan! Packed with a zesty punch, this tart is an absolute taste sensation and the perfect treat during these hot summer days!

Zesty Raw Vegan Lemon Tart

You will need 20cm x 2-3cm round flan tin with push out base

Base Ingredients

1/4 cup gluten free oats

1/2 cup coconut shreds

1 cup raw macadamia nuts

6 plump medjool dates

Base Method:

Process all ingredients until they still together and press evenly into the base of flan tin.

Lemon Tart Ingredients

2 tbs coconut paste/butter

1 tbs coconut oil

1 cup young thai coconut water

1/4 cup freshly squeezed lemon juice

zest of half a small lemon (optional)

2 tbs light agave syrup (Add more if you prefer sweeter)

1 heaped tbs cashew butter

Lemon Tart Method

Place all ingredients in food process and pulse until you get a smooth and creamy consistency.

Pour over base and place in freezer for approx 3-4 hours to set.

When ready to serve, sprinkle a little lemon zest and desiccated coconut! xx