No Bake Vegan Lemon Tart (Printable Version)

A refreshing, creamy lemon dessert with a naturally sweetened nutty crust that requires no baking—perfect for warm days.

# What You Need:

→ Crust

01 - 1 cup raw almonds
02 - 1 cup rolled oats, certified gluten-free if needed
03 - 1 cup pitted Medjool dates
04 - 2 tbsp coconut oil, melted
05 - 1/4 tsp fine sea salt

→ Lemon Filling

06 - 1 1/2 cups raw cashews, soaked at least 4 hours and drained
07 - 3/4 cup freshly squeezed lemon juice, about 4 lemons
08 - 1 tbsp finely grated lemon zest
09 - 1/2 cup coconut cream, thick part from chilled can
10 - 1/3 cup maple syrup
11 - 1/4 cup melted coconut oil
12 - 1/2 tsp ground turmeric for color, optional
13 - 1 tsp pure vanilla extract
14 - Pinch of fine sea salt

# Directions:

01 - Prepare a 9-inch tart pan with a removable bottom. Line the base with parchment paper for easy removal.
02 - In a food processor, pulse almonds and oats into a fine meal. Add dates, coconut oil, and salt. Process until the mixture sticks together when pressed.
03 - Press the crust mixture evenly into the base and up the sides of the tart pan. Firmly compact using the back of a spoon or glass. Place in the freezer while preparing the filling.
04 - Rinse and drain soaked cashews. In a high-speed blender, combine cashews, lemon juice, lemon zest, coconut cream, maple syrup, coconut oil, turmeric, vanilla, and salt. Blend until completely smooth and creamy, scraping down sides as needed.
05 - Pour the lemon filling over the chilled crust. Smooth the top with a spatula.
06 - Refrigerate for at least 4 hours, or until set and firm.
07 - Before serving, garnish with additional lemon zest, coconut flakes, or fresh berries if desired. Slice and serve chilled.

# Expert Tips:

01 -
  • The filling is so luxuriously creamy that nobody believes its dairy-free
  • You can make it entirely without heating up your kitchen, perfect for those days when even thinking about turning on the oven feels wrong
  • It actually tastes better made ahead, so its the ultimate stress-free dinner party dessert
02 -
  • Your cashews must be soaked long enough to become completely soft, or your filling will have an unpleasant grainy texture instead of that luxurious creaminess
  • The tart needs those full four hours to set properly, so make it the night before or first thing in the morning rather than trying to rush it
03 -
  • If your dates feel dry and stiff, soak them in warm water for 15 minutes before processing, then drain well
  • Taste your filling before pouring it into the crust and adjust the lemon juice or maple syrup to suit your preferences

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