Raw vegan lemon tart

Lunch – salad with raw vegan lemon tart

My very first attempt at a raw vegan dessert was actually a lemon tart, from the Rawlicious recipe book, available from Amazon here.

It uses avocado as the bulk for the filling. The trick here is to make sure you have enough lemon flavouring in it to mask the avo taste.

So, if in doubt, add in both juice
and zest of an extra lemon.
A friend of ours who loves genuine lemon meringue tart was really impressed with this healthy raw vegan version.

Pie crust

1 + 1/2 C cashew nuts or almonds
3 C desiccated coconut
1 T lemon juice
seeds of 1/2 vanilla pod
1/2 C agave nectar (original recipe used raw honey)
1 T coconut oil

Grind nuts to a fine crumb mixture.
Add coconut and other ingredients.
Pulse well.
Press mixture into a springform cake tin.
Puncture holes using a fork.
Refrigerate while you make filling

Tart filling

5 ripe avocados
3/4 C lemon zest
2 T lemon juice
3/4 C agave nectar (original recipe used raw honey)
1 C coconut oil melted
seeds of 1 vanilla pod, or vanilla extract
1/2 t Himalayan rock salt

Blend all ingredients together until smooth.
Pour into pie crust.
Refrigerate overnight.

The only problem was that it was so tasty, the whole finished product was not photographed!
I just managed to get a shot of the last slice that I served up for lunch the next day, along with a salad and a chocolate smoothie.