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VEGAN LEMON TART WITH COCONUT WHIPPED CREAM

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!

Ingredients
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
VEGAN LEMON TART WITH COCONUT WHIPPED CREAM


Instructions

  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.
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