Raw Lemon Tart

Crust:

• 1 cup  of raw almonds
• 1 cup of unsweetened shredded coconut
• 1/4 cup of honey
• 2 tablespoons of lemon juice
• 1 teaspoon of vanilla
• Zest of one lemon
• For the lemon mousse:
• 1 1/2 cups of cashews, soaked for 2 to 4 hours and drained 
• 2/3 cup coconut milk
• 1/4 cup lemon juice
• 1/4 cup agave or honey
• 1-2 tsp. grated lemon zest(optional)
• 1/2 tsp. vanilla extract
• 1/4 tsp. salt
• 1-2 tbsp. coconut butter melted

For the crust, process almonds in the food processor until you have a meal/flour consistency.  Add in remaining ingredients and pulse until well blended.  You should be able to press the mixture together into a crust, add more agave/lemon juice if necessary.  Press into greased  individual tartlet pans, muffin tins, or make them into a bar using an 8 x 8 pan.

For the lemon mousse combine all ingredients in a blender and blend till smooth.To assemble fill the crust with lemon mousse and chill for 2-4 hours.Top with raspberries before serving (optional).


 Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

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