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These are divine, and they are reppin' the world of desserts that don't include chocolate. The non-cocoa players need love too! What we've got is a gluten-free crust made with buckwheat groats and almonds. That's filled up with a creamy, decadent cream of coconut, cashews, sweet lemon juice and garnished with mint leaves, lemon zest and dried lavender flowers. AH, that sounds SO PRETTY when I type it out.

Meyer Lemon Coconut Cream Tarts With Mint and Lavender [Vegan, Raw, Gluten-Free]

$2.99
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Serves

4

Ingredients You Need for Meyer Lemon Coconut Cream Tarts With Mint and Lavender [Vegan, Raw, Gluten-Free]

Crust:
  • 1/2 cup buckwheat groats
  • 1/2 cup almonds
  • 1 teaspoon maple syrup (if desired)
Lemon coconut cream: 
  • 1 cup shredded coconut
  • 1 cup cashews
  • 2 teaspoons maple syrup
  • 1/4-1/2 cup fresh lemon juice (preferably from Meyer lemons since they're sweeter)
Garnish:
  • A few mint leaves
  • 1 teaspoon dried lavender flowers
  • 1 teaspoon lemon zest
  • 1/2 teaspoon maple syrup (optional)

How to Prepare Meyer Lemon Coconut Cream Tarts With Mint and Lavender [Vegan, Raw, Gluten-Free]

  1. To make the crust: put the oats and almonds into a high speed blender and blend until it turns into a thick, slightly crumbly paste. If needed or desired, add a little maple syrup, then press into two tartlet molds or whatever shapes/molds you like. Put in the fridge.
  2. To make the lemon coconut cream: put the coconut and cashews into your high speed blender and blend until it turns into a thick paste/butter. Stir in a 1/4 cup lemon juice and the maple syrup until evenly combined (or blend it in). If you'd like more lemon flavour, add more lemon juice! I like mine quite tart - no pun intended, seriously - so I used a full 1/2 cup. Spread this mixture evenly into your crusts, then let them sit in the fridge overnight or for at least a couple hours so the flavours can get to know each other. Garnish with mint, basil, lemon zest, maple syrup or whatever else you like! Life is good!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Emily von Euw

See My Recipes

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations.

Comments

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  1. This recipe is not "raw", because the recipe calls for Maple Syrup. Maple syrup is not a "raw" food!

    Here is why…

    For a food to be considered "raw", some experts state it can not be heated up past 104°F – 120°F. Maple Syrup is boiled at around 219°F when it is being processed!

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