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one green planet

Vegan lemon tarts! The nutty crust is topped with a creamy vanilla cashew filling for the perfect sweet and tangy treat! Need I say more? Since I have literally inhaled raw cacao for the last few months, I decided to take a little bit of a break from chocolate and try something new. I made these super cute little raw lemon and vanilla cheesecake tarts. They are light and very refreshing, but still satisfy a sweet tooth. The crust is the perfect balance of crunchy and chewy from the dates and almonds. Then, soaked cashews make the filling extra creamy. These vegan lemon tarts taste absolutely delicious, too! The lemon juice perfectly balances out the sweetness of the dates and coconut nectar. It's a great treat for all occasions. Bring them to a party to impress all of the guests, or save them as an on-the-go treat. Whatever you choose to do, you'll be so happy you made these vegan lemon tarts!

Lemon Cashew Tarts [Vegan, Raw, Gluten-Free]

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Serves

12

Ingredients

For the Cream:

  • 1 cup cashews, soaked
  • 1/4 cup filtered water
  • 1/4 cup raw coconut nectar
  • 1 teaspoon raw coconut oil
  • 1 teaspoon vanilla extract
  • Juice from 1 lemon
  • Pinch Himalayan crystal salt

For the Crust:

  • 1 cup almonds (or choice of nuts)
  • 4 dates, soaked
  • Pinch Himalayan crystal salt
  • 1 teaspoon vanilla extract

For the Sprinkle on Top:

  • Desiccated coconut or berries

Preparation

  1. Place the cashews in a bowl with lemon juice and soak overnight. Drain and rinse with filtered water.
  2. Process all cream ingredients in a food processor or mixer until smooth. Refrigerate for about an hour.
  3. Mix all crust ingredients in a food processor until chunky. Remove and press into form of choice.
  4. Pour cream on top of crust and garnish. Refrigerate for another two hours until firm.

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Nutritional Information

Total Calories: 1989 | Total Carbs: 179 g | Total Fat: 125 g | Total Protein: 54 g | Total Sodium: 1044 g | Total Sugar: 72 g (Per Serving) Calories: 166 | Carbs: 15 g | Fat: 10 g | Protein: 5 g | Sodium: 87 g | Sugar: 6 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Judy Moosmueller

See My Recipes

Hi, I am Judy. Food is one of my greatest passions, and I love how it magically connects people. With my blog, Beetroot In My Cake, I want to give inspiration and awareness for simple but healthy whole foods and a holistic lifestyle that nourishes body and spirit. It’s important to me to have fun in the kitchen, experiment, and always eat with joy and gratitude.

Comments

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  1. This recipe sounds awesome. I just need some clarity about the lemon juice. Is the lemon juice you soke the cashews in in addition to the juice of 1 lemon that is in the cream mixture?
    Thanks,
    Gwen

    1. Hi Kidron,

      I’m Ally, the Recipe Coordinator here. Thank you for your comment. We really value your input and want to make sure that your dish comes out wonderfully! I’ll be more than happy to send this feedback to the recipe author and as soon as I have a reply, I’ll be sure to get in touch with you. Thanks for bringing this to our attention and for being part of our plant-based food squad! :-) Yay!