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Vegan Lemon Tart with Coconut Whipped Cream

Vegan Lemon Tart with Coconut Whipped Cream

With two of my four kids that are Vegans, finding new recipes that will make the whole family happy (including my two other kids that are definitely not Vegans!) can be a challenge. But this Vegan Lemon Tart is one of the best dessert ever! Even if your not Vegan!

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

Prep Time: 2 hours
Cook Time: 30 minutes
Servings: 12
Calories: 340 kcal
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, soaked overnight (or soak 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. pure maple syrup
  • 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 pure maple syrup
  1. The night before: refrigerate 1 can of coconut milk.  Soak the cashews in cool water and refrigerate overnight.  If you forget to soak 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.

  2. 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 several times until the mixture resembles wet sand.  It will be a bit sticky.  Pour the crust mixture into a lightly greased tart pan, pressing firmly.  Make sure to press some of the mixture up 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.

  3. 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.

  4. To make the coconut whipped cream, scoop the hardened coconut cream out from the can of refrigerated coconut milk.  Place it into a bowl with the 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.

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

Recipe Notes

*Note: prep time includes soaking the cashews the day of making.


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  • Isabelle Menard
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