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This Raw lemon tart is so delicious and easy to make! The base is made from a sweet mixture of almonds, coconut oil, and dates. Then, it’s topped with a lemon cashew cream that is just divine! So fresh and perfect for any occasion, this raw lemon tart is fantastic! With all that vitamin c it will surely give you a little health boost too!

Raw Lemon Tart [Vegan, Gluten-Free]

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Ingredients You Need for Raw Lemon Tart [Vegan, Gluten-Free]

For the Crust:
  • 1 1/2 cup almonds, soaked in filtered water for at least 6 hours and then drained
  • 1/2 cup dates
  • 4 tablespoon coconut oil, melted

 For the Filling:

  • 1 3/4 cup cashews, soaked in filtered water for at least 6 hours and then drained
  • 3/4 cup dates
  • 1/2 cup fresh lemon juice
  • 2 tablespoon fresh lemons zest
  • 1 cup coconut oil
  • 1 cup water
  • 1 tablespoon turmeric
  • A pinch of salt

How to Prepare Raw Lemon Tart [Vegan, Gluten-Free]

To Make the Crust:
  1. Blend the dates to a gooey clump. Transfer to a -mediumsized bowl.
  2. Grind the almonds to relatively fine crumbles. Add to the bowl.
  3. Pour in 4 tablespoons of melted coconut oil and mix well.
  4. Line a tart tin with some baking paper, this way it is easier to get out of the form.
  5. Place the almond mixture in the tart form and spread it evenly, pressing it with your (clean) hands.
  6. Cover the borders of the form, too. Place the tart form in the freezer while preparing the filling.

To Make the Filling:

  1. Blend all ingredients to a  fine cream.
  2. Take the tart form out of the freezer and pour in the lemon filling.
  3. Place in freezer until set, approximately 3 hours.
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Nutritional Information

Total Calories: 5362 | Total Carbs: 273 g | Total Fat: 472 g | Total Protein: 85 g | Total Sodium: 798 g | Total Sugar: 19 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.

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  1. I made this the other day and it turned out lovely. I did make a few changes. For the crust: I decreased the coconut oil to 2 Tbsps (1 Virgin and 1 Not virgin) and added 1/4 tsp of vanilla extract. For the filling: I decreased the coconut oil to 1/4 cup and added 1/2 tsp vanilla. It turned out so yummy and the texture is awesome. Thanks so much for such a great recipe.

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