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Raw Vegan Lemon Tarts

Posted: Thursday, March 24th, 2016
Makes 9 tarts

• 1/2 cup almonds
• 1/2 cup walnuts
• 4 medjool dates
• Pinch of sea salt
• 1 tsp coconut oil (optional)
• 1/3 cup almond flour
• 1/3 cup coconut butter
• 2 Tbsp maple syrup or agave
• 1 lemon (juice + zest)

Preparation: Make the crust by combining all ingredient from the almonds, walnuts, dates and sea salt in a food processor until completely broken down. Pinch a chunk of this crust between your fingers – if it forms a flat disc and holds together, you’re done. If it’s still too crumbly, add 1-2 more dates and continue processing. Form this crust in a mini-muffin tin, pressing a thin layer along the edges. When the crusts have been formed, pop the muffin tin into the freezer. Meanwhile… Make the filling. Returning to the food processor, add almond flour, coconut butter, maple syrup or agave, lemon juice, and lemon zest and process until smooth. This will be very sticky. Remove the crusts from the freezer and add a spoonful of the lemon filling to each. Return to the freezer for at least 1 hour. The reason for this is to allow everything to become hard enough that you can pop them out of the muffin tins. To do that, carefully slide a butter knife around the edges of the chilled tarts and they should pop out. Store in the refrigerator until ready to eat. Adapted from rawfoodrecipes.com