it’s a warm summer afternoon, and you’re craving something refreshing. That’s when Vegan Lemon Tarts come to the rescue! I love to enjoy these tangy treats after a meal as a light and satisfying dessert. The combination of the creamy lemon filling and the crisp, buttery crust is simply irresistible. Plus, they’re the perfect addition to any summer gathering or picnic!
Recipe Details:
Cuisine: Vegan
Servings: 6
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients:
For the crust:
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 2 tablespoons maple syrup
- Pinch of salt
For the filling:
- 1/2 cup raw cashews, soaked in water for at least 4 hours or overnight
- 1/4 cup coconut cream
- Zest and juice of 2 lemons
- 3 tablespoons maple syrup
- 1 tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
For garnish:
- Lemon slices
- Fresh mint leaves
Equipment/Utensils:
- Muffin tin
- Food processor
- Mixing bowl
- Zester
Preparation Steps:
For the crust:
- Preheat the oven to 350°F (175°C) and lightly grease a muffin tin.
- In a food processor, combine the almond flour, melted coconut oil, maple syrup, and a pinch of salt. Pulse until a dough forms.
- Divide the dough evenly among the muffin cups, pressing it down firmly to form the crust.
- Bake the crusts in the preheated oven for 10-12 minutes, or until golden brown. Remove from the oven and let cool completely.
For the filling:
- Drain the soaked cashews and place them in a food processor.
- Add the coconut cream, lemon zest, lemon juice, maple syrup, melted coconut oil, and vanilla extract to the food processor.
- Blend until smooth and creamy, scraping down the sides as needed.
Assembly:
- Once the crusts have cooled, spoon the lemon filling into each crust, smoothing the tops with a spatula.
- Place the tarts in the refrigerator to set for at least 2 hours, or until firm.
- Before serving, garnish with lemon slices and fresh mint leaves.
Nutritional Information (per serving):
- Calories: 297
- Total Fat: 25g
- Saturated Fat: 14g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 5g
Vitamins and Minerals (per serving):
- Calcium: 2%
- Iron: 9%
- Magnesium: 11%
- Potassium: 5%
- Vitamin C: 17%
Vegan Lemon Tarts
Looking for a light and refreshing dessert that's also vegan-friendly? Look no further than Vegan Lemon Tarts! These tangy and creamy tarts are bursting with zesty flavor, making them the perfect treat for any occasion. Plus, they're incredibly easy to make and are sure to impress your friends and family.
Ingredients
For the crust:
- 1 cup almond flour
- 1/4 cup coconut oil melted
- 2 tablespoons maple syrup
- Pinch of salt
For the filling:
- 1/2 cup raw cashews soaked in water for at least 4 hours or overnight
- 1/4 cup coconut cream
- Zest and juice of 2 lemons
- 3 tablespoons maple syrup
- 1 tablespoon coconut oil melted
- 1 teaspoon vanilla extract
For garnish:
- Lemon slices
- Fresh mint leaves
Instructions
For the crust:
- Preheat the oven to 350°F (175°C) and lightly grease a muffin tin.
- In a food processor, combine the almond flour, melted coconut oil, maple syrup, and a pinch of salt. Pulse until a dough forms.
- Divide the dough evenly among the muffin cups, pressing it down firmly to form the crust.
- Bake the crusts in the preheated oven for 10-12 minutes, or until golden brown. Remove from the oven and let cool completely.
For the filling:
- Drain the soaked cashews and place them in a food processor.
- Add the coconut cream, lemon zest, lemon juice, maple syrup, melted coconut oil, and vanilla extract to the food processor.
- Blend until smooth and creamy, scraping down the sides as needed.
Assembly:
- Once the crusts have cooled, spoon the lemon filling into each crust, smoothing the tops with a spatula.
- Place the tarts in the refrigerator to set for at least 2 hours, or until firm.
- Before serving, garnish with lemon slices and fresh mint leaves.
Notes
Nutritional Information (per serving):
- Calories: 297
- Total Fat: 25g
- Saturated Fat: 14g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 5g
Vitamins and Minerals (per serving):
- Calcium: 2%
- Iron: 9%
- Magnesium: 11%
- Potassium: 5%
- Vitamin C: 17%
