I have a thing for making raw desserts since I became vegan. I haven’t experimented with baked cakes at all (not having access to an oven all the time limits your options), so I guess I’ve been sticking to what I know. Playing it safe!
I do aim to experiment more when we get back from our trip and when I can borrow someone else’s oven.
I love lemons and should be incorporating them more in the kitchen. They are always great to have around. One thing that a lot of people don’t realise with lemons is that they are acidic however only until they hit the body. Once they enter your body, they become alkaline. So if you have issues with acidity, lemons are not your enemy but your friend!
Having half a lemon freshly squeezed in lukewarm water in the morning helps to kick-start your metabolism. Making a lemon and ginger tea helps when you’re unwell.
This recipe is perfect if you love zesty desserts. It has a bit of a kick to it, but it has a lovely balance with the sweetness of it, so it’s not too tart. I really love it! It’s one that I often crave as I’ve always had a thing for citrus treats. When we go out, I’m still the one that orders the lemon tart.
Hope you enjoy this recipe. Just keep in mind that you will need a few hours for this from start to finish. It’s super simple but the setting time needs to be taken into consideration if you want to make it for an occasion. Well worth it though 🙂
- 2 cups of any nut besides cashews (I used almonds and walnuts)
- 1/2 cup shredded coconut
- 5 medjool dates pitted or 1/4 cup maple syrup
- 2 cups cashews (soaked for 2 hours)
- 1 can of coconut cream (400ml)
- Zest and juice of 2 lemons (leave some zest aside for sprinkling over the top)
- 1/3 cup maple syrup
- 2 tbs melted coconut oil
- 1/4 tsp vanilla extract
- A pinch of turmeric powder for colour (optional)
- For the base, line a 16cmx25cm (approximately) baking dish with baking paper.
- Blend the base ingredients in a food processor until it's slightly crumbly but still sticks together.
- Press the base mix on the bottom of the lined being tray evenly and set aside.
- Blend all ingredients in a food processor or high speed blender until smooth. Make sure that it's super smooth.
- Pour the topping over the base and sprinkle some lemon zest over the top. Set aside in the fridge for around 3 hours or until you can touch the top and its set. If you want it firmer, you can freeze it for 30 minutes before serving.
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