Vegan Lemon Tart with Coconut Whipped Cream is a fresh and vibrant spring dessert, perfect for Easter! This tart is made with a grain-free crust and a zesty lemon cashew filling.
| vegan + Paleo + gluten free + grain free + dairy free |
Well hello to one seriously decadent, creamy lemon tart!
I remember many things about Easter as a child, but one of my favorites was the Resurrection Cake my mom made on Easter Sunday. It wasn’t anything special – our favorite boxed yellow cake mix with chocolate fudge frosting, garnished with a cross fashioned out of sprinkles. These days I might be more inclined to break out the Meyer Lemon Bundt Cake with Almond Glaze! Or should we have Tahini Banana Cake? Orrrrrr maybe something rich and chocolatey, like a decadent no-bake Hazelnut Tart?!
Okay maybe I’ll just bake all the things this year.
Anyway, it wasn’t really ever about the cake. It was the meaning behind the Resurrection cake that I loved. As a family, we celebrated the fact that our Savior indeed had risen, not because we deserved it (clearly, we’ve proven that!) but because He so loved each and every one of us.
Easter causes me to reflect on myself and my actions. To know that Christ died for me, as undeserving as I am. I fail day after day, yet He picks me up, wraps me tight, and forgives each and every little thing. It is this kind of love that defines the word unconditional. It is relentless and bound by nothing.
“For God so loved the world…”
The Easter story is one of celebration and joy! God continues to transform my heart the more that I press into Him. I’ll admit that it’s easy to forget that I’ve done nothing by my own accord. Everything I have is from Him, a gift to be cherished even on my lowest of days.
So let’s celebrate!
Even though this Vegan Lemon Tart isn’t a Resurrection “cake” per se, it contains everything good about Easter. Bright lemon, a creamy cashew filling, a crisp almond crust, and my favorite coconut whipped cream!
It may seem just a bit time-involved, but if you prepare in advance, this Vegan Lemon Tart is actually pretty simple! And most definitely worth the little bit of elbow grease. You can also prepare this a day ahead of time, relieving some of the workload on the day you plan to serve it!
All in all, this Vegan Lemon Tart requires only a handful of ingredients, and it’s easier than it sounds at first. The thing I love about vegan baking is that you can completely transform a few ingredients into something marvelous, without using a ton of butter, heavy cream, or sugar. While technically sugar and flour are vegan, I wanted this dessert to be filled with natural, wholesome ingredients. Yes, the creamy filling is made from cashews, but you won’t even notice the difference. Josh’s coworkers (aka my official taste testers) couldn’t tell this tart wasn’t loaded with sugar!
How to make this Vegan Lemon Tart:
First you’ll want to make sure your coconut milk has been properly refrigerated overnight. I highly recommend either Aroy-D or 365 Organic after reading this post by Oh Lady Cakes! Your coconut milk can make or break it! Trader Joe’s brand is crap and you know it is.
The almond flour crust is the only piece of this recipe that requires an oven – just for 8-10 minutes. Your refrigerator will do the rest of the work for you.
The creamy cashew filling is up next. Before beginning, you’ll want to soak your cashews either overnight in cold water (in the fridge) or for 1-2 hours in boiling hot water. This softens them up and makes them perfect for blending. The rest of the ingredients are simple: maple syrup, coconut oil, and bright lemon flavor!
Toss the whole thing in the refrigerator to firm it up, and serve with freshly whipped coconut cream.
It seriously doesn’t get any better than that!
This tart is bursting with lemon flavor, but not so much that it’s overpowering the dish. The coconut cream is light and fluffy, balancing out the lemon. It all sits inside an almond flour crust for just the right amount of texture and crunch. My favorite part, though, is the creaminess of the lemon cashew layer! It’s seriously the best thing ever.
This Easter will be a little different for Josh and I. We’re headed to a Tigers baseball game with the family and I can’t wait! I’ve actually never been to a professional ball game, so I’m pretty excited to see what it’s all about! I can’t exactly bring a tart along with me, so let me know if you make this, okay?!
Celebrating Easter has never been more delicious.
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Pin this Vegan Lemon Tart for later!
This easy Vegan Lemon Tart is just bursting with zippy lemon flavor! The cashew filling is decadent and creamy, and the tart is served with a fresh coconut whipped cream!
- 1 3/4 c. almond flour
- 3 pitted Medjool dates
- 3 Tbsp coconut oil
- 1 Tbsp lemon juice
- 1/2 tsp salt
- 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
- 1 14-oz. can full fat coconut milk, refrigerated overnight
- 1 Tbsp pure maple syrup
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.
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.
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.
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.
When the tart is set, gently spread the coconut whipped cream over top. Garnish with lemon zest. Chill until ready to serve.
*Note: prep time includes soaking the cashews the day of making.