Raw Lemon & Lime Tarts (Vegan)
Serves 6
A zesty and nutty sweet treat, that would also be a fantastic make-ahead dessert option for a dinner party.
Prep Time
2 hr
Cook Time
3 hr
Total Time
5 hr
Prep Time
2 hr
Cook Time
3 hr
Total Time
5 hr
  1. 1 & 1/2 cups almonds
  2. 1/2 cup pistachios
  3. 1 cup desiccated coconut
  4. 20 fresh pitted dates, chopped
  5. 1 tablespoon coconut oil
  6. 1 tablespoon maple syrup
  7. Pinch of salt
  1. 1 & 1/4 cup cashews
  2. 300ml coconut cream
  3. 1 lemon (juiced and the zest of half)
  4. 1 lime (juiced and the zest of half)
  5. 1/2 cup maple syrup/honey
  1. 1 Lime, finely sliced
  2. 1 Lemon, finely sliced
  3. 2 tablespoons of maple syrup, for drizzle
  1. To soak the cashews, place them in a large bowl of boiling water and set aside for 2-3 hours to soften.
  2. Lightly grease 6 fluted tart tins (with removable bases) and place them on a large flat baking tray.
  3. Place the dates, pistachios, almonds, shredded coconut, maple syrup, coconut oil and salt in a food processor and process until finely chopped. If the mixture seems too dry, then add another dash of maple syrup or coconut oil to help bind the ingredients.
  4. Spoon the mixture evenly into the tart tins, and then use your fingers or the back of a teaspoon to firmly press the mixture onto the sides/base. Place in the freezer for 50-60 minutes to set.
  5. To make the filling, drain the cashews and place them into a blender with the coconut cream, maple syrup, lemon and lime rind & juice and then blend until the mixture has a smooth and creamy texture.
  6. Remove the tart tins from the freezer and pour the cashew mixture evenly into the tins.
  7. Place them back into the freezer for 2-3 hours, or until the mixture has completely set.
  8. To serve, gently transfer the tarts onto a serving place and top with lemon/lime slices and a drizzle of maple syrup.
Rebecca Pope Sydney Food & Lifestyle Blogger https://rebeccapope.com.au/