Creamy Vegan Lemon Tart

This Gluten Free Vegan Lemon Tart is a fresh, vibrant, and creamy dessert, perfect for your Easter gathering! Almond flour crust, a zesty cashew filling, and coconut whipped cream makes for one irresistible vegan dessert!

Ingredients:

For the Crust:

• 1 3/4 c. almond flour
• 3 pitted Medjool dates
• 3 Tbsp coconut oil
• 1 Tbsp lemon juice
• 1/2 tsp salt

For the Filling:

• 1 1/2 c. raw cashews, soaked overnight (or soak 1-2 hours in freshly boiled water)
• 1/2 c. full fat coconut milk
• Zest of 3 lemons
• 1/2 c. lemon juice
• 1/3 c. pure maple syrup
• 1/4 c. melted coconut oil
• 1/4 tsp salt

For the Coconut Whipped Cream:

• 1 14-oz. can full fat coconut milk, refrigerated overnight
• 1 Tbsp pure maple syrup

Instructions:

1. The night before: refrigerate 1 can of coconut milk. Soak the cashews in cool water and refrigerate overnight. If you forget to soak the cashews, then on the day you're making the tart, bring a small pot of water to a boil. Remove from heat and pour the hot water over the cashews; soak 1-2 hours then drain.
2. The day of: Preheat the oven to 350. To make the crust, place the almond flour, dates, coconut oil, lemon juice, and salt into a food processor. Pulse several times until the mixture resembles wet sand. It will be a bit sticky. Pour the crust mixture into a lightly greased tart pan, pressing firmly. Make sure to press some of the mixture up the sides of the pan. Using a fork, poke holes at least every square inch into the bottom of the pan. Bake at 350 for 8-10 minutes until fragrant. Remove and cool completely.
3. Place the cashews, coconut milk, lemon zest, lemon juice, maple syrup, coconut oil, and salt into a high-powered blender. Blend, scraping down the sides as needed, until creamy. Pour this mixture into the cooled crust, spreading evenly with a spatula. Refrigerate 2 hours or until set.
4. To make the coconut whipped cream, scoop the hardened coconut cream out from the can of refrigerated coconut milk. Place it into a bowl with the maple syrup. Blend using a hand mixer. You can add a little of the leftover coconut water if needed to help the mixture come together. Only add a tablespoon at a time.
5. When the tart is set, gently spread the coconut whipped cream over top. Garnish with lemon zest. Chill until ready to serve.