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Raw vegan lemon tart

Here is my recipe for this amazing dessert, crunchy, soft, mouthful of flavour and textures.

I always wanted to learn pastry and I had the opportunity to work with great chefs in my life. Suddenly I became vegetarian and now I’m trying to reach another big step in my life. Being Vegan.

Being Vegan is not easy and especially satisfying my sweet tooth. I have found very hard to create vegan dessert, but this time I surprised my self. This recipe is amazing. I want to make clear as well that this is not my recipe, i have Modified it for my taste buds.


For the crust  base:

  • 60gr shredded coconut
  • 300gr whole almonds
  • 50 gr maple syrup
  • 30 gr coconut oil
  • 1 pinch salt 

For the filling:

  • 230 gr raw cashews( to be soaked for 4 hours)
  • 30 gr chia seeds
  • 4 large lemon zest and juices
  • 1 orange juice
  • 1/2 cup maple syrup
  • 1 tea spoon turmeric powder
  • 1 pinch salt
  • 100 gr melted coconut oil 
  • 50 gr water

For topping

  • 400ml coconut cream( 1 tin)
  • 2 tbsp maple syrup
  • 2 tsp vanilla essence


Put in a food processor all crust ingredients and blend until it becomes sticky.

Press with your wet hands in a tart tray and set in the fridge for 20 minutes .

For the filling, blend cashews, chia seeds, lemon juice and zest, orange juice, turmeric,and salt.

When creamy add the melted coconut oil and water pulsing. Pour this creamy mixture into the base and set for 3-4 hours.

While you wait make sure you have put to coconut cream in the refrigerator for 12 hours. You will only need the white fatty part. So be carefull that you won’t mix the can and you’ll be using only the top white fatty part.

You need to whip the coconut cream with a whisk until soft pick. Add vanilla essence, maple syrup and a pinch of salt.

Once the cake is ready garnish it with some fresh berries and enjoy it with your friends. 

In love HNK 

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