Raw Lemon Tart

Raw Lemon Tart
(Serves 4-6 depending on pan size) – Raw, Vegan, Gluten-Free, Soy-Free
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.

Lemon Crust:
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.




Carrot Coconut Cake Balls with “Cream Cheese” Icing

Carrot Coconut Cake Balls with “Cream Cheese” Macadamia/Brazil Nut Icing
(Makes 32-36 1-inch balls)
With Easter around the corner I was inspired to share this Carrot Cake recipe in celebration of the letter “C” today. I reinvented my very own layered carrot cake recipe and created carrot cake balls! These are easy for parties and kid-friendly! This recipe is incredibly delicious! My mom has a fantastic carrot cake recipe that she’s made for years, decades even. I took similar ingredients – basically the ‘normal/standard’ Carrot Cake add-ins (Carrots, Walnuts, Cinnamon, Pinapple) and created this vegan version. I will go so far as to say my recipe is even better! Sorry mommy. I’ve actually kept this recipe secret for years and was reluctant to share it. Please give credit back if you plan on making or sharing this recipe, I truly cherish it. It’s world famous and award winning in my eyes. I’ve gotten many compliments on this recipe over the years. Even the skeptics that frown upon the idea of carrot cake give it a try and have fallen in love. Hope you do too.

2 Cups All Purpose Flour
2 Tsp Baking Soda
3 Tsp Cinnamon
½ Tsp Salt
2 Cups Sugar
1/3 Cup Coconut, shredded finely
3 Tsp Ener-G Egg Replacer, (powder only – no water)
2 Cups Carrots, shredded finely
2 Tbsp Warm Water
1 Cup Crushed Pineapple
¼ Cup Applesauce
1 Cup Canola Oil
¼ Cup Coconut Milk
1 Cup Walnuts, crushed
Additional shredded coconut for topping

-Preheat oven 350 degrees.
-Grease two (9-inch) pans – Earth Balance (Vegan Butter) or cooking spray, if you prefer.
-Combine all Dry (First 7) ingredients – I just whisk together the dry items.
-Ditch the whisk and combine the remaining ingredients (Final 7) with a spoon.
-Bake for 30 minutes and let cool before handling. At this point you can serve up and ice like a regular cake.
-Once cooled mix together with ¾ of prepared icing (recipe to follow). Roll into balls. Then roll into coconut shreds or place a dollop of cream cheese icing on top. Keep refrigerated. They are actually best served cold.

“Cream Cheese” Icing

1 ½ Cups Macadamia Nuts (6.5 oz), soaked 5-8 hours
½ Cup Brazil Nuts
¼ Cup Coconut Milk
¼ Cup Water
3 Tbsp Earth Balance (Vegan Butter)
1 Cup Powdered Sugar
Juice of (1) Lime, divided


-Drain and rinse Macadamia nuts after soaking.
-In a high-speed blender (I just used my Nutribullet a Vitamix would work well too) combine: Macadamia Nuts, Brazil Nuts, Coconut Milk, Water and juice of half a Lime until “cream cheese” has been formed.
-In a bowl with a hand mixer combine “cream cheese” Earth Balance, Powdered Sugar and 2nd half of Lime – juiced. -Refrigerate and Enjoy!!

“Cream Cheese”


For more Carrots….

Try this Carrot Ginger Soup recipe: