Raw Lemon Tart
(Serves 4-6 depending on pan size) – Raw, Vegan, Gluten-Free, Soy-Free
Lemon Chia Cream:
1 Cup Cashews, soaked
½ Cup Macadamia Nuts, soaked
1 Cup Water
2 Tbsp Blue Agave Nectar
Juice of 1 Lemon
3 Tbsp Chia Seeds
¼ Tsp Turmeric, optional for color
-Soak nuts for at least 3 hours. Rinse and drain. –Blend nuts, water and agave in high-speed blender for 3 minutes until creamy and smooth. Remove then place in bowl – stir in Lemon, cover and refrigerate for several hours or overnight until mixture sets.
1 Cup Brazil Nuts (about 5.5 oz)
½ Cup Macadamia Nuts (about 2.5oz)
1 Tbsp raw Blue Agave Nectar
Zest from 1 Lemon
1/3 Cup Finely shredded coconut, optional
-Blend nuts in high-speed blender separately. –Brazil nuts first, remove and set aside. Then Macadamia nuts remove and set aside. In a bowl, combine nuts with remaining ingredients.
-Press crust into bottom of mini spring form pans. Stir in Chia seeds & Tumeric to Lemon Cream mixture. Then top crust with Lemon Chia Cream and freeze for about 45 minutes until set. Remove from pan and serve immediately.