Creamy lemon tart

Servings: 4  |   Prep time: 20 min |   Cooking time: 0 min




  • 80g sunflower seeds OR 40g sunflower seeds + 40g pumpkin seeds
  • 7 medjool dates, stoned
  • 3 tablespoons coconut oil
  • 40g rolled oats


  • 2 3/4 cups raw cashews (soaked)
  • 3/4 cup coconut cream chilled
  • 2/3 cup raw honey
  • Lemon zest of 2 lemons
  • 2/3 cup fresh lemon juice
  • 1/4 cup coconut oil
  • 1/8 teaspoon Himalayan Rock Salt



  1. Soak the dates in warm water for at least 10 minutes to soften.
  2. Toast all the seeds in a dry pan until they start to pop. This might only take a few minutes.
  3. Drain the dates and blend together with the oil and oats. Add the seeds and blend for a short while, until combined.
  4. Firmly press the base mixture into a tart tin that has been lined with baking paper or oiled with a little bit of coconut oil.
  5. Transfer to the freezer to set for at least 30 minutes.


  1. Soak the raw cashews in warm water for at least an hour. Drain water afterwards.
  2. Place all the filling ingredients in a high speed food processor and blend until completely smooth. Occasionally scrape off the sides until mixture is smooth and velvety.
  3. Transfer mixture to the cooled tart base and put into the fridge to set. Allow to set for 8 hours or set in the freezer for at least 4 hours.

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