Raw Food Recipe: Raw Lemon Tarts

My husband was after some jam tarts, so this got me thinking about a raw version. However I am a fan of the refreshing tastes of lemon,  so he got an unexpected twist…

Ingredients
The Base
2 ½ cups of walnuts
½ cup of shredded coconut
12 pitted medjool dates chopped
2 Tbs of vanilla extract
Pinch of salt

The Filling
1/3 cup ground cashews
2 bananas
¼ cup of lemon juice
2 Tbs coconut oil
2 Tbs agave
Pinch of salt

Equipment
Food processor
Blender
Cup cake cases
Muffin tray

Directions
For the base
Place the walnuts, coconut, vanilla extract and salt in the food processor and process until fine, but be sure not to over process.
Add in the chopped dates and process until the mixture becomes sticky
Place the mixture in the cup cake cases and press the mixture firmly into the sides of the muffin tray, ensuring there is a space in the middle for the lemon filling.

For the lemon filling
Place all the ingredients into a blender and blend until smooth and creamy

Assembling the tarts
Add the lemon filling to the bases
Place in the tarts in the fridge for several hours to firm up

Makes 9 lemon tarts

These tarts will last in the fridge for several days

Good to know
If you don’t have any dates, you could use ¾ cup of raisins

Juicy Tip
Replacing the walnuts with pecans creates a lovely variation on this recipe