Remember my delicious Coconut Almond Milk recipe and how you have the option to strain the almond and coconut pulp from the milk? Once you do that you are left with a delicious pulp, and nothing to do with it. Well, I decided that I would create a raw vegan lemon tart with that extra pulp, so that you end up with a delicious dessert and nothing goes to waste!
These lemon tarts are tangy, creamy and filling. Your sweet tooth will be satisfied just by eating one of them! They are great options to bring to a party or keep in your freezer when you want something sweet to snack on. You can also keep them in the fridge, though they will be a little softer.
If you don’t have the coconut almond pulp, you can always substitute by using more almond flour or coconut flour with the mix. They will come out just as good.
So without further ado…let us begin!
For the crust you will need:
- 1.5 cups almond/coconut pulp from your Almond Coconut Milk
- 5 dates
- 1 tablespoon coconut oil
- 2/3 cup almond flour
- pinch of Himalayan sea salt
For the filling you will need:
- 1.5 cups soaked cashews (you can soak them overnight or for a few hours before prep)
- 2 tbsp coconut oil
- 3 tbsp lemon juice
- 2.5 tbsp lemon zest (the grated peel of the lemon)
- 1/2 tsp vanilla
- 1 tbsp coconut butter
- 4 tbsp maple syrup
You will also need some cupcake trays and cupcake papers
To make the crust, add all ingredients together into a high-powered blender. Blend on high for about 30 to 40 seconds, making sure everything is fully mixed together. You may need to stop the blender at times to scrape the sides and make sure parts are not being left in the corner of the blender.
Once the crust mixture is fully blended, scoop about 2 tbsp of crust into each of your cupcake papers. Press down until you have a flat crust base, and place into your cupcake tray. Do this for the rest of the mix until all your crust is gone and in their cupcake molds.
Put into the freezer while you make the tart filling.
Rinse out your blender, drain the cashews from the water they were soaking in, and then add all the tart filling ingredients into the blender except the zest. You only want to add 1.5 tablespoons of zest to the blender, and leave the rest for topping the tarts at the end. Blend everything on high until the mix is thick and creamy. If you want to add more lemon juice or zest, feel free!
Take out your cupcake molds and spoon about 2 tablespoons of filling into each cupcake paper. The mix will be thick, so you can spread it out evenly. Top with a pinch of lemon zest, then put back into the cupcake mold.
Once you have filled all the cupcakes, place them in the freezer to harder, about 1 hour or so.
Once the tarts are hardened, you can take them out of the freezer and place them in containers to store. To serve, you can either remove the cupcake wrapper, or keep them on, it’s up to you! For best results, after taking them out of the freezer, let them sit out for about 2 minutes to soften for a bit before serving/eating. This is when the texture is the best!
These snacks will keep for several weeks in the freezer, or for up to a week in the fridge.
If you try this recipe, let me know how you like it in the comments below, and enjoy!