Raw Vegan Lemon Tart
FOR THE CRUST:
1 1/2 cup almonds, soaked in filtered water for at least 6 hours and then drained
1/2 cup dates
4 tablespoon coconut oil, melted
FOR THE FILLING:
1 3/4 cup cashews, soaked in filtered water for at least 6 hours and then drained
3/4 cup dates
1/2 cup fresh lemon juice
2 tablespoon fresh lemons zest
1 cup coconut oil
1 cup water
1 tablespoon turmeric
A pinch of salt
TO MAKE THE CRUST:
Step 1: Blend the dates to a gooey clump. Transfer to a -mediumsized bowl.
Step 2: Grind the almonds to relatively fine crumbles. Add to the bowl.
Step 3: Pour in 4 tablespoons of melted coconut oil and mix well.
Step 4: Line a tart tin with some baking paper, this way it is easier to get out of the form.
Step 5: Place the almond mixture in the tart form and spread it evenly, pressing it with your (clean) hands.
Step 6: Cover the borders of the form, too. Place the tart form in the freezer while preparing the filling.
TO MAKE THE FILLING:
Step 1: Blend all ingredients to a fine cream.
Step 2: Take the tart form out of the freezer and pour in the lemon filling.
Step 3: Place in freezer until set, approximately 3 hours.