I think the picture says it all! These no bake lemon tarts are gluten-free, vegan, easy and the perfect summer treat!
The crust is mainly made up of raw walnuts and is the perfect vehicle for the creamy pudding meets mousse-like light and lemony filling. My hubby is a lover of lemon and citrus desserts, and he gave these the double thumbs up. I, on the other hand, am a self-proclaimed chocoholic, but found myself absolutely devouring these and trying real hard not to eat them all.
In addition to being a very clean treat, these citrusy gems have a beauty-boost in them by way of the addition of collagen peptides. I used my favorite brand of peptides by Further Foods, and you can get a nice discount by using my code, “BRINGOUTYOURBLISS10” at checkout. Delicious and good for your hair, skin and nails? Now that is a dessert I can get behind regularly. Because trust me, you will want to make these regularly. 🙂
I think you could make these even more lemony if you increased my recipe from 2.5 lemons to 3, but these were the perfect citrusy flavor for us. Definitely not a hint, but full-blown lemony, tangy goodness.
One last important note, whether you are using full fat coconut milk or light coconut milk (see my note), you ONLY want to use the creamy condensed top portion of the canned coconut milk. Save the water for something delicious like a smoothie or post workout drink.
No Bake Creamy Lemon Tarts
- 2 cups raw walnuts
- 1/4 cup pure maple syrups
- 1 tsp. vanilla extract
- pinch of salt to taste
- 1 cup raw cashews
- 1/2 can full fat coconut milk the condensed creamy top portion only
- 1 Tbsp. tapioca starch
- 1 tsp. vanilla extract
- fresh lemon juice from 2.5 lemons
- 25 zest from 2.5 lemons
- 2 scoops Further Food collagen peptides
- liquid stevia to taste or your sweetener of choice
- 1 tsp. raw honey optional
Place all crust ingredients in food processor and blend until a dough like texture is formed.
2. In a 6-count mini muffin pan, press the dough evenly into the individual molds until a crust-like shape is formed in each.
3. Place in fridge or freezer while making the filling.
4. Meanwhile, place all filling ingredients except the tapioca starch in a high-powered blender until a creamy pudding mixture is formed. Add the tapioca starch and blend until well combined.
5. Remove crusts from the pan (use a knife to slide around the crust if need be) and fill each crust evenly with the pudding mixture.
6. Top with lemon zest and a drizzle of raw honey.
7. Store in fridge for up to one week.
- When it comes to the lemony flavor, if you want it heightened add more zest or juice, but I would begin slowly.
- If you don't have stevia, you could add honey, maple syrup, or coconut sugar.
- I tried this recipe (by accident!) with light coconut cream as well. So long as you stick to the creamy portion, you will get the same results. You may need to add an additional tablespoon of tapioca starch, but they will turn out just as delicious!
These gems are so yum! I will so be making these well into the winter months to remind me what summer tastes like! Do you love citrusy desserts? If you try these, let me know in the comments below!