No Bake Vegan Lemon Tart (Printer-Friendly)

Tangy lemon filling meets crunchy nutty crust in this easy no-bake dessert.

# What You'll Need:

→ Crust

01 - 1 cup raw almonds
02 - 1 cup rolled oats (certified gluten-free if needed)
03 - 1 cup pitted Medjool dates
04 - 2 tablespoons coconut oil, melted
05 - 1/4 teaspoon fine sea salt

→ Lemon Filling

06 - 1 1/2 cups raw cashews, soaked at least 4 hours and drained
07 - 3/4 cup freshly squeezed lemon juice (about 4 lemons)
08 - 1 tablespoon finely grated lemon zest
09 - 1/2 cup coconut cream (thick part from a chilled can)
10 - 1/3 cup maple syrup
11 - 1/4 cup melted coconut oil
12 - 1/2 teaspoon ground turmeric (for color, optional)
13 - 1 teaspoon pure vanilla extract
14 - Pinch of fine sea salt

# How to Make It:

01 - Prepare a 9-inch tart pan with a removable bottom. Line the base with parchment paper for easy removal.
02 - In a food processor, pulse almonds and oats into a fine meal. Add dates, coconut oil, and salt. Process until the mixture sticks together when pressed.
03 - Press the crust mixture evenly into the base and up the sides of the tart pan. Firmly compact using the back of a spoon or glass. Place in the freezer while preparing the filling.
04 - Rinse and drain soaked cashews. In a high-speed blender, combine cashews, lemon juice, lemon zest, coconut cream, maple syrup, coconut oil, turmeric, vanilla, and salt. Blend until completely smooth and creamy, scraping down sides as needed.
05 - Pour the lemon filling over the chilled crust. Smooth the top with a spatula.
06 - Refrigerate for at least 4 hours, or until set and firm.
07 - Before serving, garnish with additional lemon zest, coconut flakes, or fresh berries, if desired. Slice and serve chilled.

# Expert Advice:

01 -
  • The filling somehow manages to be rich and light all at once, like eating sunshine on a spoon
  • Your kitchen stays cool while you make something that looks like it came from a bakery case
  • The crust naturally sweetened with dates means you can serve it for breakfast without anyone judging you
02 -
  • If your cashews are not completely soft after soaking, your filling will never get that smooth creamy texture we are going for
  • The turmeric is strictly for color, start with a tiny pinch and add more if you want a deeper yellow, too much and your dessert will taste like curry
  • This tart needs to stay cold until the moment you serve it, otherwise the filling will start to soften and lose its perfect shape
03 -
  • Double the batch and keep one tart in the freezer for unexpected guests or those nights when you need something sweet without any effort
  • Sprinkle a tiny bit of flaky sea salt on top right before serving, the contrast with the sweet creamy filling is absolutely addictive

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