How do I prepare the buckwheat groats for the crust?

Soak raw buckwheat groats in filtered water for at least 4 hours, then rinse and drain them thoroughly before pulsing.

What is the best way to ensure the crust sets properly?

After pressing the crust into the cake tin, place it in the freezer while you prepare the filling to help it firm up.

Why does the recipe use turmeric in the filling?

Turmeric is added to the filling to enhance the vibrant yellow color, complementing the lemon flavor.

Can I use fresh dates instead of dry dates for the crust?

The recipe suggests dry dates work best for the crust as they easily turn into fine crumbles when pulsed. Fresh dates might be too sticky.

How should I store the finished lemon tart?

Store the set tart in the freezer or fridge. Let it sit at room temperature for half an hour before slicing and serving for the best texture.

10 years ago

No-Bake Lemon Tart
[Vegan]

JK By: Jana Kastner

Author Bio

The best no-bake vegan desserts you'll ever try. Jana is a graphic-designer, passionate organic gardener and... Read More

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A vibrant yellow slice of no-bake vegan lemon tart, showing its creamy filling and buckwheat crust, garnished with fresh lemon zest on a white plate.

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No-Bake Lemon Tart [Vegan]

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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... Read More

Ingredients You Need for No-Bake Lemon Tart [Vegan]

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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How to Prepare No-Bake Lemon Tart [Vegan]

For the Crust:

Pulse the dates to fine crumbles and transfer to a medium-sized bowl. Dry dates will work best as they easily turn into crumbles.
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.
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:

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