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]

Advertisement

Serves

12

Advertisement

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 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
Advertisement

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.
Advertisement

    Discover more recipes with these ingredients

  • Lemon
Advertisement

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.