Raw Lemon Tart

Serves 12 Prep time 45 Minutes + 5 Hours Freeze Cook Time 0 minutes Attention all lemon lovers! This creamy no-cook tart is the perfect low-glycemic treat to satisfy your sweet tooth. The tangy lemon of the filling pairs nicely with the chewy, nutty crust. Bright, beautiful berries adorn the top. When we need a little sun to brighten our days...this tart is the answer! Typically, sweet treats and desserts contain sugar and refined grains which can spike your blood sugar and also suppress your immune system. This tart uses only monk fruit as a sweetener. Monk fruit has a zero glycemic index and doesn’t spike your blood sugar. As a bonus, lemons contain vitamin C, which supports a healthy immune system. Ingredients Tart Crust (11-inch diameter round pan with removable bottom or a muffin pan) 1 ½ cups unsweetened shredded coconut 1 ⅓ cups fine almond flour ⅔ cup raw whole cashews ⅔ cup coconut flour ¼ cup monk fruit sweetener ⅛ teaspoon Himalayan sea salt 3 tablespoons lemon juice 2 tablespoons vanilla extract ¼ cup virgin coconut oil ⅓ cup + 1 tablespoon filtered water Lemon Filling 2 cups raw cashews ¾ cup fresh lemon juice (about 5 lemons) ½ cup coconut cream (solid white part from refrigerated canned coconut cream) ¼ cup coconut water (from canned coconut cream) 1 tablespoon pure vanilla extract 1 tablespoon lemon flavor extract (optional) 2 tablespoons virgin coconut oil 4 tablespoons lemon zest (from 4 lemons) 1 tablespoon monk fruit sweetener 1 teaspoon ground turmeric (optional for coloring) Optional Garnish 2 cups fresh mixed berries (strawberries, blackberries, blueberries, raspberries) 2 tablespoons chopped raw pistachios 2 tablespoons unsweetened toasted coconut Preparation 1 Begin by soaking cashews for the filling. Place cashews in a large bowl and cover with boiling water. Let them soak for 30 minutes while making the crust. Set aside. 2 For the crust: combine shredded coconut, almond flour, cashews, coconut flour, monk fruit, salt, lemon juice, vanilla extract, and coconut oil in a food processor and blend.. Add one tablespoon at a time of the filtered water and continue blending. Stop to scrape down the sides as needed. Crust should be uniform, a bit sticky but easy to mold with your hands. 3 Using your hands, press the crust mixture into an 11-inch round tart pan with a removable bottom, pressing it firmly and evenly up the sides and into the bottom of the pan. If you do not have a tart pan, you can use a muffin pan lined with parchment paper (see photo). 4 Transfer the crust to the freezer and begin working on the filling. 5 For the filling: drain cashews and combine them plus all of the filling ingredients in a high-speed blender or food processor until smooth. Stop to scrape down the sides as needed. 6 Pour filling into prepared crust. Freeze uncovered until completely cool. Then cover and freeze for 5 hours or overnight. 7 20 minutes before serving, remove tart from freezer and let it sit at room temperature. Remove from the pan and decorate with berries or any preferred garnishes. With bold and bright colors reminding you of summer, this tart may look fancy, but no baking skills are required. The crust could be made a few days in advance and kept in the freezer, making the prep super easy, and filling takes just minutes to make! Cashews contain protein as well as minerals like magnesium and copper, both very important for bone health. A variety of sweet and colorful berries provide phytochemicals and antioxidants that help neutralize free radical damage. 1 Begin by soaking cashews for the filling. Place cashews in a large bowl and cover with boiling water. Let them soak for 30 minutes while making the crust. Set aside. 2 For the crust: combine shredded coconut, almond flour, cashews, coconut flour, monk fruit, salt, lemon juice, vanilla extract, and coconut oil in a food processor and blend.. Add one tablespoon at a time of the filtered water and continue blending. Stop to scrape down the sides as needed. Crust should be uniform, a bit sticky but easy to mold with your hands. 3 Using your hands, press the crust mixture into an 11-inch round tart pan with a removable bottom, pressing it firmly and evenly up the sides and into the bottom of the pan. No tart pan? No problem! If you do not have a tart pan handy, use a muffin pan. For individual bites, line your muffin tin with parchment paper for easy removal. 4 Transfer the crust to the freezer and begin working on the filling. Make sure to selecting a good quality brand of coconut cream. Refrigerate can overnight to harden. For the lemon filling, use both hardened coconut cream and liquid. 5 For the filling: drain cashews and combine them plus all of the filling ingredients in a high-speed blender or food processor until smooth. Stop to scrape down the sides as needed. 6 Pour filling into prepared crust. Freeze uncovered until completely cool. Then cover and freeze for 5 hours or overnight. The individual bites made in the muffin pan are shown without the optional natural food coloring of turmeric powder that was used in the larger tart version for a hint of “lemon” color. 7 20 minutes before serving, remove tart from freezer and let it sit at room temperature. Remove from the pan and decorate with berries or any preferred garnishes. To serve, slice and enjoy! Return any leftovers to the freezer for storage. Nutritional Analysis Per Serving: Calories: 382, Fat: 31.2g, Saturated Fat: 13.6g, Cholesterol: 0mg, Fiber: 5g, Protein: 9.1g, Carbohydrates: 21.5g, Sodium: 70.7mg, Sugars: 8g