Vegan Lemon Essential Oil Tart
Hazel & Cacao: Hazel & Cacao
Recipe type: Dessert
- 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
- For the base: mix all ingredients in a bowl until they become crumbly and sticky
- Press evenly onto the sides and base of a lightly greased tart tin
- Bake for 20 mins at 180 C or until crust looks golden. Remove from oven and allow to cool.
- For the filling: add all filling ingredients in a blender and blend on high until smooth and creamy.
- Once the base is completely cool, pour filling over base and spread evenly.
- Place in freezer for 3 hours to set.
- Decorate with sliced lemon and blueberries or raspberries.
- 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/
3.5.3240