Lemon Blueberry Tart (No Bake)
This Lemon Blueberry Tart is a refreshing and zesty dessert that combines a creamy lemon filling with a vibrant blueberry topping. The tart is made with a wholesome nut-based crust, offering a delightful crunch that complements the smooth filling. Perfect for summer gatherings or whenever you crave a sweet yet tangy treat, this dessert is sure to impress and is whole food plant based.
Equipment
- 10 inch tart plate or use individual tart dishes
- Food Processor
- Lemon Zester
Ingredients
Crust
- 4 cups almonds or any nuts of choice
- 4 cups dates pitted
- 1 cup shredded coconut
- Pinch of salt
Filling
- 4 cups cashews soaked for 4 hours and drained
- 1 cup maple syrup adjust to taste
- 1 cup lemon juice
- Zest of 4 lemons
- 4 tsp vanilla extract
Topping
- 2 cups fresh blueberries
- 4 tbsp maple syrup optional, for extra sweetness
Instructions
- In a food processor, combine almonds, dates, shredded coconut, and salt. Pulse until the mixture resembles a sticky dough.
- Press the mixture firmly into the bottom of a tart pan to form the crust. Set aside.
- In the same food processor, blend soaked cashews, maple syrup, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
- Pour the lemon filling over the crust and spread evenly.
- Top with fresh blueberries and drizzle with maple syrup if desired.
- Refrigerate for at least 2 hours to set before serving.
Notes
Nutritional Values (per serving):
Calories: 290 | Protein: 6g | Carbs: 36g | Fiber: 5g | Sugar: 12g
Tips & Tricks:
Nut Alternatives: You can substitute almonds with walnuts or pecans for a different flavor in the crust.
Add More Flavor: For a more intense lemon flavor, increase the lemon zest or add a few drops of lemon extract to the filling.
Storage: Keep any leftovers in an airtight container in the refrigerator for up to 3 days. This tart can also be frozen for longer storage; just thaw before serving.
Nutrition
Calories: 290kcal
Tried this recipe?Let us know how it was!
