Zesty Raw Lemon Tarts

We’ve been obsessing over these glorious zesty raw lemon tarts during the last couple of weeks, they’re too good! They’ve got the perfect balance between the sharp sourness from the lemons and the sweetness from the maple syrup. Lemon tart is one of our favourites treats so the expectations on this recipe were high. We were a bit scared that a healthier version of this classic treat wouldn’t be able to live up to our expectations, but we were wrong… It’s incredible! It brings summer into your kitchen immediately. I’ll let the pictures speak for themselves and really hope that you give it a go!

If you like this recipe why not try our Peach & Raspberry Tart or our Lemon & Coconut Sugar Crepes

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Prep: 45 minutes + 1 hour


Total: 1 hour & 45 minutes



    Oat crust

  • 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
  • Lemon filling

  • 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.

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