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Vegan Paleo Lemon Tarts Recipe

Vegan Paleo Lemon Tarts
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Bright, creamy, and packed with citrusy goodness, these Vegan Paleo Lemon Tarts are a healthy twist on a classic dessert. With a nutty coconut-almond crust and a silky cashew-based lemon filling, they’re gluten-free, dairy-free, and naturally sweetened—a perfect treat for any occasion!

Ingredients

Scale

For the Crust:

  • 1 ½ cups unsweetened shredded coconut
  • 1 cup almond flour
  • 2 tablespoons coconut or brown sugar
  • A pinch of salt
  • 2 tablespoons coconut oil

For the Filling:

  • 1 cup raw cashews (soaked and drained)
  • ½ cup fresh lemon juice (about 3–4 lemons)
  • Zest of 1 lemon (plus extra for garnish)
  • 2 tablespoons agave or maple syrup
  • A pinch of turmeric (optional, for color)
  • ¼ cup coconut oil

Instructions

Step 1: Prepare the Crust

  1. Preheat the oven to 350°F (175°C). Line a muffin tin with parchment paper liners or use silicone molds for easy removal.
  2. In a blender or food processor, combine shredded coconut, almond flour, sugar, salt, and 2 tablespoons of coconut oil. Pulse until the mixture holds together when pressed.
  3. Scoop about 1 tablespoon of the crust mixture into each liner. Use your fingers or the back of a spoon to press it down evenly.
  4. Bake for 10 minutes, or until the crusts are golden and fragrant. Set aside to cool.

Step 2: Make the Filling

  1. Clean the blender or food processor to avoid crumb contamination.
  2. Add soaked cashews, lemon juice, zest, agave syrup, coconut oil, and turmeric (if using). Blend on high for about 2–3 minutes, stopping to scrape the sides as needed, until the mixture is completely smooth.

Tip: If the filling is too thick, add small amounts of water (1 teaspoon at a time) to help it blend.

Step 3: Assemble & Chill

  1. Spoon the lemon filling over the baked crusts, filling each liner to the top. Smooth the surface with a spatula or spoon.
  2. Place the tarts in the freezer and let them chill for 2 hours, or until fully set.
  3. Once set, garnish with extra lemon zest, fresh berries, or mint leaves before serving.

Notes

Tips & Customizations

Quick Tips:

  • Soaking Cashews: For the silkiest filling, soak cashews in water overnight. Need a shortcut? Soak them in hot water for 1 hour.
  • Mold Hack: Silicone muffin molds are perfect for easy removal. No sticking, no mess!

Substitutions:

  • Don’t have almond flour? Try oat flour or sunflower seed flour instead.
  • No agave syrup? Use maple syrup or honey (if not vegan).
  • Customize the filling by swapping lemon juice for lime or orange juice for a fun twist!

Serving & Storage

Serving Suggestions:

  • Serve these chilled as they’re most refreshing when cold.
  • Pair with a cup of herbal tea or garnish with whipped coconut cream for an extra treat!

Storage Guidelines:

  • Leftovers? Store in an airtight container in the freezer for up to 2 weeks.
  • Ready to eat? Let tarts sit at room temperature for 10–15 minutes to soften slightly before serving.

Find it online: https://paleo.recipes/vegan-paleo-lemon-tarts/