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As the weather gets warmer, these light and refreshing paleo lemon passionfruit tarts are all I want to have for dessert. They are no-bake and need to chill in the fridge for a couple of hours, which makes them the most perfect treat on a hot spring or summer day. Their bright and tangy flavors will truly make your taste buds dance!

Paleo Lemon Passionfruit Tart [Vegan]

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Cooking Time


Ingredients You Need for Paleo Lemon Passionfruit Tart [Vegan]


  • 3/4 cup hazelnuts
  • 1/4 cup dates pitted
  • 1 tablespoon coconut oil
  • Pinch of sea salt


  • 1/4 cup fresh lemon juice (from 1 lemon)
  • 4 tablespoons pure maple syrup
  • 1/4 cup coconut milk
  • 1 tablespoon arrowroot powder
  • 1 teaspoon agar-agar 
  • 1 passionfruit to decorate

How to Prepare Paleo Lemon Passionfruit Tart [Vegan]

  1. For the Crust: Add all crust ingredients to a food processor and blitz until it turns into a sticky crumble. Press down onto the bottom and sides of 3 mini tart shells with a removable base. Place in the freezer to firm up while you prepare the filling.
  2. For the Filling: Pour freshly-squeezed lemon juice, maple syrup, and coconut milk into a small pot and stir to evenly combine. Bring to a gentle bubble over medium heat (do not boil). Then gently add arrowroot powder and gelatin or agar-agar and whisk vigorously until no lumps remain. Reduce heat to medium-low and simmer for about 5-10 minutes until the custard starts to thicken, stirring continuously. Remove from heat and let it cool down for about 15 minutes.
  3. Assemble: Pour the filling over the crust and place in the fridge for about 2 hours to set. Top with passionfruit and enjoy! Store leftovers in the fridge for up to a week.
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