Vegan Lemon Tarts




Vegan Lemon Tarts



  • The base
  • 2 cups raw almonds
  • 2 cups pitted dates
  • 1 cup shredded coconut
  • The lemon filling
  • 1 cup freshly squeezed lemon juice
  • 1 1/2 cups full fat coconut cream
  • 1/3 cup rice malt syrup
  • 1 tbs lemon zest
  • 1 tsp powdered agar agar
  • tiny pinch of turmeric (optional: for colour, you shouldn’t be able to taste it)


  1. The base
  2. Pulse all the ingredients in a high speed blender or food processor until mixture sticks together. Try not to over blend, there should still be some texture from the almonds.
  3. Press mixture evenly into mini tart tins approx 9cm.
  4. Chill in the fridge while you make the filling.
  5. The filling
  6. Gently heat all the ingredients, except the agar agar in a small pot on low heat
  7. Once heated through whisk in the agar agar
  8. Bring mixture to the boil, reduce heat & simmer for a few minutes
  9. Allow the mixture to cool a little
  10. Pour into bases & chill in the fridge for a few hours or overnight.
  11. Decorate with fruit or edible flowers
  12. Best consumed straight from the fridge
  13. Makes approx. 10 tarts 8cm in diameter
  14. If you would like to make less you could try halving all the ingredients.



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