Healthy Lemon Tarts

Prep Time 10 min Cook Time 4 hr Serves 4 small tarts or 1 large tart     adjust servings

An easy recipe that comes together in minutes!


    For the crust

    • 2 cups raw pecans
    • 8 medjool dates (pits removed)
    • 2 T coconut oil (softened)
    • 1/2 tsp sea salt

    For the filling

    • 1 cup raw cashews (soaked overnight)
    • 1/3 cup canned coconut milk | (full fat)
    • 3 T maple syrup
    • Juice from 1 medium sized lemon
    • optional: (You can add 1 tsp lemon zest for an even stronger lemon flavor.)


    1. In a food processor , combine the ingredients for the crust. You will get a wet, loose dough.
    2. Press the dough into greased tart shells. I used 4 inch tart shells and got 4 tarts. You can probably do o 1 large tart as well.
    3. Stick the tart shells in the fridge to firm up while you make the filling.
    4. Combine all the filling ingredients in a food processor or blender and blend until smooth.
    5. Pour the filling into the tart shells and stick them back in the fridge to firm up. I would give them a good 4 hours to set. If you can wait overnight, that is even better.


    Recipe Notes

    Store the tarts in the fridge. They should last at least 7-10 days. Enjoy!

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