vegan lemon tarts – easy, no bake & ultra tangy!

In my early 20’s I was obsessed with a little French Patisserie near my work. I would find any excuse to pass by & pick up one of their lemon tarts. They were divine, but far from healthy. Fast forward to today & I still love that lemony tang in a dessert, but I want a healthier version.
vegan lemon tarts – easy, no bake & ultra tangy!

The base

  1. 2 cups raw almonds
  2. 2 cups pitted dates
  3. 1 cup shredded coconut

The lemon filling

  1. 1 cup freshly squeezed lemon juice
  2. 1 1/2 cups full fat coconut cream
  3. 1/3 cup rice malt syrup
  4. 1 tbs lemon zest
  5. 1 tsp powdered agar agar
  6. tiny pinch of turmeric (optional: for colour, you shouldn't be able to taste it)

The base

  • Pulse all the ingredients in a high speed blender or food processor until mixture sticks together. Try not to over blend, there should still be some texture from the almonds.
  • Press mixture evenly into mini tart tins approx 8cm.
  • Chill in the fridge while you make the filling.