Raw Lemon Tarts - The Nourished Yogini
Leanne Gerich is a Registered Holistic Nutritionist and Vinyasa Yoga Instructor.
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Raw Lemon Tarts

About This Project

This recipe only took about half an hour to make. Its dairy-free, gluten-free, raw, and vegan!

Base Ingredients:

  • 1 cup raw almonds
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup flax seed
  • 4 medjool dates
  • 1 tablespoon raw honey
  • dash of sea salt

Filling Ingredients:

  • 1 cup cashews
  • 1/4 cup hemp seeds
  • 1/4 cup unsweetened coconut flakes
  • zest of half a lemon
  • juice of 1.5 lemons
  • 2 medjool dates
  • 1 teaspoon raw honey
  • dash of sea salt
  • 1 teaspoon coconut oil

Blend the first batch of ingredients in a food processor or a powerful blender (Vitamix, Blendtek).  Push into cup cake or pie tray.  Throw in freezer while making filling.  Blend the filling ingredients up in the same manner.  Take out pie or cupcakes from the freezer and add a spoonful of filling evenly onto the crust.  Freeze for about 5-10 minutes, to make scooping out cupcakes easier. Piece of cake!