Lemon Tart










For the crust:

1 1/2 Cups cashews or almonds

3 Cups desicated coconut

1 Tablespoon lemon juice

Seeds of 1/2 vanilla pod

1/2 Cup honey

1 Tablespoon coconut oil


In a food processor grid the nuts into a fine crumb mixture.

Add the dessicated coconut and the other remaining ingredients and pulse until well combined. Use a quiche tin with removable base or a spring-form cake tin and press the mixture into the bottom. Puncture holes into the base using a fork and put it into the fridge while you make the filling.


For the lemon filling:

5 ripe avocados

3/4 cup lemon juice

2 Tablespoons lemon zest

3/4 Cup honey

1 Cup coconut oil

Seeds of 1 vanilla pod

1/2 teaspoon Himalayan rock salt


Blend all the ingredients together in a power blender until smooth. Pour into the crust base and refrigerate.

In this recipe the avocados provide the bulk for the filling. The key with this tart is to put in enough lemon and honey to offset the flavour of the avocados.

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