Vegan Lemon Tart

Lemon Cashew Coconut Tart Recipe

Ingredients:

Crust:

• 1 1/2 Cups Granola
• 2 Tablespoons Maple Syrup
• 2 Tablespoons Coconut Oil (Melted)
• 12 Pitted Dates

Filling:

• 2 Lemons (Juiced)
• Zest of 1 Lemon
• 1 1/2 Cups Cashews (Soaked in hot water for 4 hours)
• 1/4 Cup Water
• 1 Can Coconut Cream
• 1/4 Cup Maple Syrup
• 1/4 Cup Coconut Oil

Instructions:

1. Line a 9-inch tart pan with coconut oil and set it aside.
2. In a food processor, blend granola until coarse, about 3 minutes.
3. Add coconut oil, maple syrup, and dates to the granola. Blend until the mixture resembles wet sand, about 2 to 3 minutes.
4. Press the crust mixture into the bottom and up the sides of the tart pan. Place it in the freezer while preparing the filling.
5. In the food processor, blend soaked cashews and water until smooth and creamy, about 5 minutes.
6. Transfer the creamy cashew mixture to a medium-sized pot over medium heat. Stir in lemon juice, lemon zest, coconut cream, maple syrup, and coconut oil. Mix until well combined and melted.
7. Carefully pour the filling into the tart pan. Place it in the fridge for 4 hours to set.
8. Enjoy this delightful Lemon Cashew Coconut Tart!