Lemon Lavender Tart

Prep time: 25 minutes | Resting time: 5 hours

This refreshing, Summery tart is as stunning as it is delicious. Naturally dairy-free and gluten-free, this tart recipe features a creamy cashew base filling and almond pulp no-bake crust. Top with fresh lemon and serve all Summer long!

Serves: 1 tart 8-10 slices

Gluten Free

Naturally Sweetened

Ingredients

Raw Crust

1 ½ cups gluten-free old fashioned oats
¼ cup almond pulp (from almond milk)
¼ cup almonds
1 tbsp maple syrup
2 tbsp coconut oil
12 dates (pit removed)

Filling

1 ½ cups cashews , soaked for at least 4 hours
1 can coconut cream
¼ cup maple syrup
1⁄3 cup coconut oil
1 freshly squeezed lemon
lemon zest (1 lemon)
1 tbsp culinary lavender petals (edible)

Directions

Step 1

Grease a 9 inch tart tin with coconut oil and set aside.

Step 2

To prepare the crust add oats and almonds into a food processor. Process for about 5-10 seconds until coarsely ground.

Step 3

Add dates, coconut oil, maple syrup, almond pulp* and pulse until mixture looks like wet sand. Firmly press the mixture into the bottom and sides of the tart pan.

Step 4

Place in freezer for about an hour to set while working on the lemon lavender filling.

Step 5

For the filling add cashews with 2 tbsp of the coconut cream into a food processor and process until completely smooth (may take up to 5 minutes depending on the quality of the food processor).

Step 6

In a medium sized pot add the rest of the coconut cream, maple syrup, cashew mixture, coconut oil, lemon, lemon zest and lavender.

Step 7

Over low-medium heat simmer for about 10 minutes. Strain mixture into a bowl and set aside for 5-10 minutes.

Step 8

Pour mixture into the tart and refrigerate for about 4 hours or overnight to set.

Step 9

Garnish with fresh lemons or dried lavender and serve. Cover tart and store in the refrigerator for up to 5 days.

Note:

*Make sure to squeeze out any excess liquid from the pulp.