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Vegan Lemon Tart




  • 1 1/2 Cups of Granola
  • 2 Tablespoon Maple Syrup
  • 2 Melted Tablespoons Coconut Oil
  • 12 Pitted Dates


  • 2 Lemons (Juices)
  • 1 Lemon Zest
  • 1 1/2 Cup 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


  1. Line your 9 inch tart pan with coconut oil and set aside.
  2. In a food processor add the granola and set on high for 3 minutes until coarse.
  3. Add in coconut oil, maple syrup, and dates and blend until it looks like wet sand (about 2 to 3 minutes).
  4. Press crust into the bottom and up the sides of the tart pan. Place in the freezer while preparing the filling.
  5. In the food processor add cashews and 1/4 cup water. Blend until creamy and smooth (about 5 minutes depending on your food processor).
  6. Once the cashews are smooth and creamy add 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 in the fridge for 4 hours to form.
  8. Enjoy!



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