Raw Lemon Tart

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    For the base:
    Grind the cashews and peanuts and combine them with the rest of the ingredients and press the mixture into a 18 cm diameter mold.
    For the cream:
    Combine all of the ingredients in a food processor until creamy. Put aside some of the composition, color it and use it to decorate the cake.
    Put the mold into the freezer for at least 5 hours or overnight. Serve and enjoy.


    For the base:

    150 grams peanuts
    50 grams cashews
    25 grams coconut flakes
    1/2 lemon, juiced
    30 grams agave syrup
    50 grams ulei de cocos pentru gatit
    30 ml water

    For the cream:

    250 grams soaked cashews
    140 ml agave syrup
    80 ml lemon juice
    50 ml water
    80 ml coconut oil
    Peel of 1/2 lemon

    Serving Size


    Prep Time

    15 minutes

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      Raw Lemon Tart

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