Lemon, Coconut and Vanilla Tart

This was one of the first raw cakes I ever learned how to make. The recipe was a little simpler and I’ve modified it over the years, but it is one that I love and trust! It is really simple so always a good one to teach people new to raw desserts, and its creamy yet zesty filling is a crowd pleaser every time! Although I always like to use organic, whether you do or not, try and make the lemons organic in the recipe because you use the zest- and the skin is always the most sprayed on fruit, just a little helpful tip!

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Crust:

  • 1 cup of almonds
  • 1 cup of soft or soaked dates
  • ¼ cup of soaked dried apricots
  • 1 cup of desicated coconut
  • ½ vanilla bean (seeds only)

Process the almonds in a food processor until they begin to break down slightly.

Strain the dates and apricots and add them to the food processor, along with the coconut and vanilla.

Process until the mixture comes together but still has some texture to it.

Press the mixture into the base of a nine inch spring form pie tin and place aside while you make your filling.

Filling:

  • ½ cup brazil nuts
  • 3 medium ripe bananas
  • 1  large lemon- zest and juice
  • 2-3 tbs coconut nectar
  • 1 cup desiccated coconut
  • ½ cup of melted coconut oil
  • 1/2 a vanilla bean (seeds only)

Process the brazil nuts in a food processor until they form a fine powder.

Add the bananas, lemon juce and zest, coconut nectar, vanilla and coconut. Process the mixture until very smooth and then add the coconut oil and continue to process briefly until everything is well mixed.

Pour the creamy mixture into the pie crust, decorate with goii berries, pistachios, coconut and lemon zest.