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No-bake Meyer lemon tarts are a vegan's dream dessert

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

Mini lemon tarts are a raw and vegan no-bake dessert perfect for summer

This dessert is not only vegan — it's raw too. But you'd never guess once you have a taste. Nuts, dates and coconut form a crust that is filled with a cashew filling along with fresh lemon and agave for a lovely citrus treat.

I'm not a vegan, but I absolutely adore vegan foods and especially vegan desserts. Nowadays, with plant-based diets being all the rage, it makes me appreciate the creativity and ideas vegans come up with.

Mini lemon tarts are a raw and vegan no-bake dessert perfect for summer

One of my hands-down favorite dessert flavors is lemon. I love the bright, slightly tangy, citrus flavor lemon lends to desserts, especially in these no-bake Meyer lemon tarts.

The crust for these tarts is as good as the filling. Using dried dates in the recipe acts not only as a sweetener but as a binder to help the crust stay intact and hold its shape.

No-bake vegan Meyer lemon mini tarts recipe

This vegan, no-bake dessert is full of healthy, natural ingredients, such as real lemon juice, coconut oil and nuts, for an amazing citrus treat.

Yields 6

Prep time: 20 minutes | Inactive time: 2 hours | Total time: 2 hours 20 minutes

Ingredients:

For the crust

  • 1/2 cup raw almonds
  • 1/2 cup raw cashews
  • 6 large, pitted medjool dates
  • 1 cup unsweetened shredded coconut
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 1 lemon, zested
  • Stevia, to taste (optional; I used 5 drops)
  • 6 mini tart pans with removable bottoms

For the filling

  • 1 cup raw cashews, soaked for 2 hours
  • 1/2 cup coconut oil, melted
  • 1/3 cup fresh Meyer lemon juice
  • 4 tablespoons raw agave nectar
  • 1/2 teaspoon pure vanilla extract
  • Pinch sea salt

Directions:

  1. To a food processor, add all the ingredients for the crust.
  2. Blend on high about 2 to 3 minutes or until the ingredients are very fine and resemble a sticky dough.
  3. Divide the dough among 6 mini tart pans, and press the dough down so it molds into the shape of the pans.
  4. Wipe the food processor clean, and add the ingredients for the filling.
  5. Blend on high 2 minutes or until the filling is very smooth and creamy. Scrape down the bowl halfway through processing.
  6. Divide the filling among the tart pans, and place the tarts in the refrigerator for 2 hours to firm up.
  7. Remove from the refrigerator when ready to enjoy.

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More vegan dessert recipes

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Vegan hempseed cookies
Vegan snickerdoodles

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