Zesty Raw Lemon Tarts
If you like this recipe why not try our Peach & Raspberry Tart or our Lemon & Coconut Sugar CrepesPlease tag me in your beautiful recreations #LiviasKitchen
Prep: 45 minutes + 1 hour
Total: 1 hour & 45 minutes
- 4 dates (72g),60ml maple syrup (1/4 cup),35g virgin coconut oil (2 tbsp),150g oat flour (1 1/2 cups),A pinch of vanilla powder,A pinch of salt
- 140g soaked cashews (1 cup),125ml maple syrup (1/2 cup),1 tbsp lemon zest (1 lemon),60ml lemon juice (1/4 cup),35g virgin coconut oil (2 tbsp)
Makes 4 tarts.
For the oat crust: blitz the dates, maple syrup and coconut oil in a blender until it forms a smooth paste. Add the oat flour, vanilla powder and salt and mix until it comes together into a dough.
Divide the oat crust by 4 and flatten it down in your tart tins, ensuring they are filled all the way up to the edges. Store in the freezer while you make your lemon filling.
Blitz the soaked cashews, lemon juice, lemon zest, maple syrup and coconut oil in a blender until it becomes a smooth mixture. Scrape down the sides a few times and carry on blitzing until you reach your wanted consistency.
Pour the lemon filling into your tart tins and sprinkle over some extra lemon zest. Place them back in your freezer to set for an hour. Once set, store them in a container in your freezer and take out 5-10 minutes before tucking in.