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 and different. So, I made these super cute little raw lemon and vanilla cheesecake tarts. They taste delicious, light and very refreshing.

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






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 form 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


  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.