Citrusy and light, this tart is the ideal dessert for those hot summer days when you're craving something sweet but not too heavy. Creamy lemon filling is poured into a buckwheat-based crust and then put in the freezer to set. This recipe requires no actual baking so you're free to set everything up and then go about your day as it turns into a delicious dessert in your freezer. Yum!

No-Bake Lemon Tart [Vegan]

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Ingredients

For the Crust:

  • 3/4 cup raw buckwheat groats, soak them in filtered water for at least 4 hours, rinsed and drained
  • 3/4 cup dates, pitted and diced
  • 3/4 cup desiccated coconut

For the Filling:

  • 1 cup coconut butter, melted
  • 3/4 cup dates, pitted and diced
  • Zest and juice from 1 lemon
  • 2/3 teaspoon turmeric
  • A pinch of salt
  • 1 1/4 cup water
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Preparation

For the Crust:

  1. Pulse the dates to fine crumbles and transfer to a medium-sized bowl. Dry dates will work best as they easily turn into crumbles.
  2. After you rinsed and drained the soaked buckwheat groats, pulse them a few times until they are mostly mashed. Add to the bowl with desiccated coconut and stir well until combined.
  3. Line the cake tin with some baking paper and transfer the dough into the cake tin. Press it evenly and pull it up the sides, about one-inch high. Place in freezer while preparing the filling.

For the Filling:

  1. Blend all ingredients to a fine cream. Take the tin out of the freezer and pour the filling in.
  2. Place in the freezer or fridge until set. Let sit at room temperature for half an hour before slicing and serving.
 

Notes

This cake will get soft when not chilled, so it is best to keep it stored in the fridge.

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