Vegan Lemon Essential Oil Tart
 
 
Hazel & Cacao:
Recipe type: Dessert
Ingredients
  • BASE:
  • ¾ cup rolled oats
  • 2 cups almond meal
  • 3 TBSP grapeseed oil
  • 3 TBSP maple syrup
  • Zest 1 lemon
  • FILLING:
  • 3 cups cashews ( soaked for at least 4 hours)
  • 1 can organic coconut cream
  • 2 TBSP coconut oil
  • ¼ cup maple syrup
  • drop vanilla extract
  • 4 drops good quality lemon essential oil
Method
  1. For the base: mix all ingredients in a bowl until they become crumbly and sticky
  2. Press evenly onto the sides and base of a lightly greased tart tin
  3. Bake for 20 mins at 180 C or until crust looks golden. Remove from oven and allow to cool.
  4. For the filling: add all filling ingredients in a blender and blend on high until smooth and creamy.
  5. Once the base is completely cool, pour filling over base and spread evenly.
  6. Place in freezer for 3 hours to set.
  7. Decorate with sliced lemon and blueberries or raspberries.
  8. If you have leftover batter you can make cheesecakes in a jar or mini cheesecakes.
Recipe by Talida Voinea at https://talidavoinea.au/vegan-lemon-essential-oil-tart/