Raw, Dairy Free and Gluten-Free Lemon Tart Recipe by a Private Chef

Private Chef Holly brings you her secret recipe for a raw, dairy free and gluten-free lemon tart.  This is perfect for a mid-afternoon guilt-free treat; it’s so tasty you wouldn’t even know it wasn’t bad for you!

This recipe will make 8 servings, perfect for dessert at your dinner party or a week’s worth of afternoon treats.  This recipe is a perfect mix of sweet and sour, but if you’d like to try something a little sweeter, why not swap the lemons for oranges, or even make it a mix of the both?

Raw, Dairy Free and Gluten Free Lemon Tart Recipe

Personal Chef Holly is based in London, but can fly to you where ever you may be in the world, you can have Chef Holly at your home by clicking the link to her profile here.  Holly is a trained nutritional therapist and can work around any kind of dietary request creating both nutritional and fantastically tasty meals.  She has worked for many high-profile families on yachts and in their private villas, but has settled with her family in London now, delivering meal plans from £8, and also providing dinner parties.

 

Raw, Dairy Free and Gluten-Free Lemon Tart Recipe
Serves 8
A beautiful guilt free afternoon treat. Don't be put off by the time it takes, it requires 12 hours to set and 2 hours to soak the cashew nuts and only 30 minutes to prepare it.
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Prep Time
30 min
Total Time
14 hr 30 min
Prep Time
30 min
Total Time
14 hr 30 min
Ingredients
  1. 9” spring form tin or one with a removable base
Tart base
  1. 1 cup coconut meat
  2. 1 cup raw walnuts
  3. pinch salt
  4. 6 pitted medjool dates
Lemon tart filling
  1. 1 ½ cups soaked unsalted cashew nuts (soak for 2 hours)
  2. 1 cup coconut milk
  3. ½ cup agave syrup or brown rice syrup
  4. 1 tablespoon vanilla extract
  5. 2 tablespoons lemon juice
  6. 2 tablespoons lemon zest
  7. ½ cup melted coconut oil
  8. 1 tablespoon soya lecithin granules (optional)
For the base
  1. Add the coconut meat, walnuts, and salt to a food processor and mix until ground.
  2. Then add the dates until it all starts to stick together in a dough.
  3. Get the mixture and push down into the base of your tin, ensuring an even covering. Then place into the fridge whilst you make the filling.
For the filling
  1. Soak the cashew nuts in cold water for two hours and then drain.
  2. In a food processor blend the cashew nuts, coconut milk, agave syrup, vanilla extract, lemon juice, and lemon zest.
  3. Melt the coconut oil in a saucepan on a low heat until liquid.
  4. Pour the coconut oil into the food processor with the other ingredients and blend again.
  5. If using the soya lecithin, grind in a coffee grinder, then add this to the mixture in the food processor too.
  6. Once the mixture is blended and smooth, pour on top of the base to create the tart.
  7. Place back into the fridge for a few hours to set (overnight is best).
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