VEGAN LEMON TARTS – EASY, NO BAKE & ULTRA TANGY!
Author: Tina Khoury (The Barefoot Housewife)
2 cups of 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
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. Press mixture evenly into mini tart tins approx
8cm. Chill in the fridge while you make the filling.
Gently heat all the ingredients, except the agar agar in a small pot on low
heat Once heated through whisk in the agar agar Bring mixture to the boil,
reduce heat & simmer for a few minutes Allow the mixture to cool a little
Pour into bases & chill in the fridge for a few hours or overnight. Decorate
with fruit or edible flowers Best consumed straight from the fridge Makes
approx. 10 tarts 8cm in diameter If you would like to make less you could
try halving all the ingredients.