No-Bake Vegan Lemon Tart Delight
Ingredients
- 1 1/2 cups (225g) natural cashews
- 1 cup (160g) whole almonds
- 1/4 cup (35g) pistachios
- 1/2 cup (40g) shredded coconut
- Pinch of salt
- 12 fresh dates (pitted and chopped)
- 270ml coconut cream
- 1 lemon (rind and juice)
- 1/3 cup (50ml) maple syrup
- Pinch of turmeric
Preparation
Place cashews in a bowl, cover with boiling water and soak for 4 hours
Lightly grease a 24cm fluted tart tin with removable base and line the base with baking paper
Process almonds, pistachios, coconut, and salt until finely chopped, add dates and process until mixture holds together, then press into tin and freeze to set
Drain cashews, blend with coconut cream, lemon rind, juice, and maple syrup until smooth and creamy, add turmeric and blend until smooth, then pour into tart case and freeze for 3-4 hours until firm
Decorate as desired and enjoy
