Ingredients – Almonds, dates, cashew nuts, lemons, coconut oil and agave nectar
By far my favorite dessert. I love lemon, this is my favorite ingredient. Making a lemon tart without eggs (my non vegan recipe asks for 6 eggs) seemed pretty impossible but I am pleased with this one. It is really lemony and refreshing. It is also very healthy. The only downside is that the base can get quite sticky and make the tart hard to serve. Apart from that, it is a winner!
Here is how to make this refreshing lemon tart (using a standard coffee mug):
For the base
1 cup of dates
1 cup of almonds
For the lemon filling
1 cup of soaked cashew nuts
2 tbsp of agave nectar
1 tbsp of coconut oil
– For the base, just blend the dates and nuts together. Press the mixture at the bottom of your tart dish and put it in the fridge for at least 30 minutes
– For the filling, soak the cashew nuts for at least 1 hour then blend them. Add the juice of 4 lemons and the zest of 2. Once the filling is quite creamy add the agave and melted coconut oil. I added a little bit of water too.
– Pour the mixture on top of the base and then put the tart in the fridge or freezer. I find that putting it in the freezer makes it much easier to serve (just put it out 15 minutes before serving).
– Add lemon rings and zest on top to make it look even more appetizing.
– Et voilà!