Desserts
No-Bake Lemon Tart
Recipe by Charlotte Roberts
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For the base
- 200g rolled oats
- 2 tbsp agave syrup
- 2 tbsp coconut oil
For the filling
- 300g cashews
- 3 tbsp coconut oil
- 3 tbsp agave syrup
- 1 juice from lemon
- 2 zest from lemons
- 80ml coconut milk
- A pinch turmeric
- 180ml water
Utensils
- Freezer
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Step 1
To make the base, add the oats to your Ninja food processor and blitz to form a fine flour.
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Step 2
Add in your agave and coconut oil, then blend again until your mixture starts to stick together. You can add a little extra coconut oil if you feel it’s too dry.
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Step 3
Transfer the base into a lightly greased loose bottom tart tin (20cm works well here) and firmly press this down and around the edges. Pop into the freezer to set whilst you prep the filling.
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Step 4
Add all of the fill-in ingredients into your Ninja blender and blend thoroughly until smooth and creamy. You can adjust the lemon or sweetener to taste here, depending on your preferences! Pour this into your tart case and allow to set in the freezer for at least 4 hours.
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Step 5
Let your tart thaw slightly prior to serving and garnish with fresh berries!
