Vegan + Raw + Paleo Lemon Tart Dessert

A no-bake dessert that’s decadent, lusciously creamy and actually good for you?

Say no more! Not only is this lemon tart gluten-free, vegan, refined sugar free and raw, it’s also

silky smooth and absolutely bursting with fresh lemony honey flavor. Once you’ve taken the first step of soaking your cashews, pretty much all you need to do is blend up the ingredients to the right consistency and let them set, then you’re well on your way to bringing everyone’s new favorite dessert to the next gathering- all without having to turn on your oven!

Ingredients

For the crust:

1 cup raw almonds
1 cup unsweetened shredded coconut
1/4 cup of raw honey
2 tablespoons lemon juice
1 tablespoon California Olive Ranch Arbequina Reserve EVOO
1 teaspoon vanilla extract
The zest of one lemon

For filling:

1 cup of cashews- measured before soaking, soaked in filtered water for 1-4 hours
1/2 cup coconut oil- room temp or solidified is good
1 tablespoons California Olive Ranch Arbosana Reserve EVOO
1/4 cup full fat canned coconut milk
1/3 cup lemon juice
1/3 cup raw honey
2 teaspoons vanilla extract
Zest of 2 lemons
1/4 teaspoon sea salt

Instructions

For the crust- add almonds to a food processor and pulse until an almond meal like consistency forms.
Add in the remaining crust ingredients of shredded coconut, raw honey, lemon juice, California Olive Ranch Arbosana EVOO, vanilla extract, and lemon zest.
Pulse crust ingredients until well blended and an even consistency. About 1-2 minutes.
Press the crust mixture into a 9 inch pie pan, spread evenly and press firmly and up along sides of the pie dish. This is done most easily using a spoon.
For the filling- add all filling ingredients to a clean food processor and blend until creamy and silky smooth. About 2 minutes.
Spread filling mixture into the crust and spread evenly.
Place tart in the fridge and let it sit for about an hour until set.
Enjoy with fresh whipped cream or blueberries atop if desired.