Amazing Dessert, Vegan Lemon Tart

Vegan Lemon Tart with Coconut Whipped Cream is a fresh and vibrant spring dessert, perfect for Easter! This prostitute is made with a grain-free crust and lemon cashew filling.

| vegan + Paleo + gluten free + free wheat + free milk |

Hello one of the decadent, creamy lemon sluts!

Vegan Lemon Tart is a fresh, vibrant and soft dessert, perfect for your Easter meeting! Almond crust, zesty cashews, and coconut whipped cream are one irresistible vegan dessert! #healthydessert #grainfree #paleo #dairyfree #lemontart #vegan #glutenfree #vegandessert #easterrecipes #springdessert

I remember many things about Easter as a child, but one of my favorites is the Resurrection Cake that my mother made on Easter Sunday. That's not something special - our favorite yellow cake mix with chocolate fudge fudge, decorated with crosses made from sparks. These days I might be more inclined to break the Meyer Lemon Bundt Cake with Almond Glaze! Or should we have Tahini Banana Cake? Orrrrrrrrr, maybe something rich and brown, like a decadent, non-roasted Hazelnut Tart?

Vegan Lemon Tart

Prep Time: 2 hrs
Cook Time: 20 mins
Total Time: 2 hrs 20 mins

This easy Vegan Lemon Tart is just bursting with zippy lemon flavor! The cashew is decadent and creamy filling, and the tart is served with a fresh coconut whipped cream!

Course: Dessert
Cuisine: American
Servings: 12
Calories: 340 kcal

Ingredients

For the Crust:

• 1 3/4 c. almond flour
• 3 pitted Medjool dates
• 3 Tbsp coconut oil
• 1 Tbsp lemon juice
• 1/2 tsp salt

For the Filling:

• 1 1/2 c. raw cashews, overnight overnight (or 1-2 hours in freshly boiled water)
• 1/2 c. full fat coconut milk
• Zest of 3 lemons
• 1/2 c. lemon juice
• 1/3 c. syrup pure maple
• 1/4 c. melted coconut oil
• 1/4 tsp salt
• For the Coconut Whipped Cream:
• 1 14-oz. can full fat coconut milk, refrigerated overnight
• 1 Tbsp syrup pure maple

Instructions

The night before: refrigerate 1 can of coconut milk. Soak the cashews in cool water and overnight refrigerates. If you forget the cashews, then on the day you're making the tart, bring a small pot of water to a boil. Remove from heat and pour the hot water over the cashews; soak 1-2 hours then drain.

The day of: Preheat the oven to 350. To make the crust, place the almond flour, dates, coconut oil, lemon juice, and salt into a food processor. Pulse of several times until the mixture resembles wet sand. It will be a bit sticky. Pour crust mixture into a lightly greased pan, firmly pressed. Make sure to press the mixture of the sides of the pan. Using a fork, poke holes at least every square inch into the bottom of the pan. Bake at 350 for 8-10 minutes until fragrant. Remove and cool completely.

Place the cashews, coconut milk, lemon zest, lemon juice, maple syrup, coconut oil, and salt into a high-powered blender. Blend, scraping down the sides as needed, until creamy. Pour this mixture into the cooled crust, spreading evenly with a spatula. Refrigerate 2 hours or until set.

To make the coconut whipped cream, scoop the hardened coconut cream out of the can of refrigerated coconut milk. Place it into a bowl with maple syrup. Blend using a hand mixer. You can add a little of the leftover coconut water if needed to help the mixture come together. Only add a tablespoon at a time.

When the tart is set, spread the coconut whipped cream over top. Garnish with lemon zest. Chill until ready to serve.

Recipe Notes
* Note: prep time includes so the cashews the day of making.

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