Aug 11, 2012

Lemon Tart

Yesterday, I made one of the most delicious desserts to date.  Now....I LOVE my chocolate and that's usually my dessert choice, but I veered away and made something with a little sweet and a little sour and ALL a harmonious delight!  Amazingly enough, the base of this tart is made out of avocados, but the taste is out of this world!  This recipe is from the book Rawlicious. 

Gadgets you will need:  blender, food processor, quiche pan

For the crust:
1 1/2 cups cashews or almonds (I used a blend of nuts...whatever you have)
3 cups unsweetened shredded coconut
1 tablespoon freshly squeezed lemon juice
1 tsp. vanilla
1/2 cup honey
1 tbsp. coconut oil

In a food processor grind the nuts into a fine crumb mixture.  Add the shredded coconut and the other remaining ingredients, and pulse until well combined.  Use a quiche tin with a removable base and press mixture into the bottom and up the sides.  Be sure to create a "crater-like" form with the crust for the filling.  Make puncture holes in the base using a fork and put it into the refrigerator while you make the filling.

For the lmeon filling:
5 ripe avocados
3/4 cup freshly squeezed lemon juice
2 tbsp. lemon zest
3/4 cup raw honey
1 cup coconut oil (unrefined)
seeds of 1 vanilla pod
1/2 tsp. sea salt

Blend all ingredients together in a power blender until smooth.  Pour into the crust base and refrigerate.  


  1. I can't wait to try this! I think it would be a fabulous thing to keep in the fridge for lunches!

  2. It lasted for about 6-7 days in the fridge and really easy to slice and go.