Vegan No-Bake Lemon Tart
Ingredients
- 1.5 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 finely grated and juiced)
- 1/3 cup (50ml) maple syrup
- Pinch of turmeric or 1 tablespoon antioxidant blend
Decoration
- Blueberries, rosemary or thyme sprigs, candied lemons
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.
Place almonds, pistachios, coconut and salt in a food processor and process until finely chopped, then add dates and process until very finely chopped and the mixture holds together when pinched. Spoon into the prepared tin and use the back of a metal spoon to press the mixture evenly over the base and side of the tin. Place in the freezer to set.
Drain the cashews, place in a blender with coconut cream, lemon rind, juice and maple syrup and blend until very smooth and creamy. Add antioxidant powder or turmeric and blend until smooth. Pour into the tart case and place in the freezer for 3-4 hours until firm.
Decorate as you wish and enjoy.
