When life gives you lemons, why not just make a beautiful no-bake lemon lavender tart?  It’s so deliciously bright and citrusy with a hint of lavender. Perfect for this time of year.

To be honest, I usually don’t like to add lemons into my desserts. I love lemons in my morning tea but that’s about it, so this lemon lavender tart was a bit of an experiment for me 😛 after trying it for myself, I have to admit, it turned out a lot better than I had ever hoped for.

Forget about overly sweet lemon curd this no-bake lemon lavender tart is so much healthier and tastes just like spring. That fresh taste of citrus combined with the creamy coconut and cashew filling is super light and tasty at the same time. The hint of lavender floral will simply put a smile on your face.

How to prepare a raw crust.

Like with any raw crust you will need  to use a food processor and medjool dates. Lots of them 😛 Plus you will want to use some sort of tart pan. I used a 9 inch pan for this specific tart. The rest is pretty much up to you. I simply added oats, almonds, coconut oil and maple syrup.

Once I mixed all that in a food processor I was left with a wet sand-like mixture. After that, you need to firmly press the raw dough into the tart into the bottom of the pan and up to the sides. It took me about 10-15 minutes to create the tart base. Make sure to let it firm up in the freezer or refrigerator. Otherwise you won’t be able to get the raw crust out of the tart pan.

The filling is made from cashews and full fat coconut cream which makes the tart incredibly creamy. While I am a big fan of regular baking, I also love to experiment with raw desserts.

There are so many flavor combinations you can explore. The zesty lemon flavor works beautifully with the subtle hint of lavender. So glad I decided to go with the lemon lavender tart.

To incorporate the lavender I used dried petals that were infused into the cashew coconut cream via a 10 minute simmer. If you don’t have access to lavender petals, you can add lavender oil/extract. Having said that, you don’t want to add more than a drop or two. It can be very overpowering. Plus it feels and tastes more natural when using dried lavender.

Overall it didn’t take too much time to prepare this tart. You have to be patient when the tart is setting but you’ll be rewarded with a delicous lemon lavender delight. Feeling up to the challenge?

If you happen to make this recipe, be so kind and leave a review or comment. Make sure to tag me on Instagram. I’d love to see your creations.

No-bake Lemon Lavender Tart

Yield: 1 tart/ 8-10 slices

Prep Time: 25 minutes

Additional Time: 5 hours

Total Time: 5 hours 25 minutes

When life gives you lemons, make this beautiful lemon lavender tart. It is so deliciously bright and citrusy with a hint of lavender. Perfect for this time of year. The recipe is completely gluten-, refined sugar- and dairy-free.

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Ingredients

• 1 1/2 cup gluten-free old fashioned oats
• 1/2 cup almonds
• 1 tbsp maple syrup
• 2 tbsp coconut oil (melted)
• 12 medjool dates (pitted)
• 1 1/2 cup cashews (soaked for at least 4 hours)
• 1 can full fat coconut cream
• 1/4 cup maple syrup
• 1/4 cup coconut oil
• 1 freshly squeezed lemon
• Lemon zest (1 lemon)
• 1 tbsp culinary lavender petals (edible)

Instructions

Grease a 9 inch tart tin with coconut oil and set aside.

To prepare the crust add oats and almonds into a food processor. Process for about 5-10 seconds until coarsely ground. Add dates, coconut oil, maple syrup and pulse until mixture looks like wet sand. Firmly press the mixture into the bottom and sides of the tart pin. Place in freezer for about an hour to set while working on the lemon lavender filling.

For the filling add cashews with 2 tbsp of the coconut cream into a food processor and process until completely smooth (may take up to 5 minutes depending on the quality of the food processor). In a medium sized pot add the rest of the coconut cream, maple syrup, cashew mixture, coconut oil, lemon, lemon zest and lavender. Over low-medium heat simmer for about 10 minutes. Strain mixture into a bowl and set aside for 5-10 minutes. Pour mixture into the tart and refrigerate for about 4 hours or overnight to set. Garnish with fresh lemons or dried lavender and serve. Cover tart and store in the refrigerator for up to 5 days.

*Make sure to squeeze out any excess liquid from the pulp.

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  Tart pan