gluten-free // vegan
Looking for a decadent yet refreshing dessert? Try this lemon tart with Purely Elizabeth Superfood Oats and Granola. You won't be sorry! This vegan lemon tart recipe is inspired by Well-Fed Soul.
1 cup gluten-free oat flour
½ cup almond pulp (press all excess liquid out)
1⁄3 cup Purely Elizabeth Original Superfood Oats
5 tbsp coconut oil (melted)
2 tbsp date syrup (maple syrup)
Lemon Curd Filling:
1 1/2 c. raw cashews, soaked overnight (or soak 1-2 hours in freshly boiled water)
1/2 c. full fat coconut milk
Zest of 3 lemons
1/2 c. lemon juice
1/3 c. pure maple syrup
1/4 c. melted coconut oil
1/4 tsp salt
Top with Purely Elizabeth Original Granola
For the crust, add oats, oat flour and almond pulp into a food processor. Pulse until combined and add date syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart tin and press up on the sides as well. Bake for about 10-15 minutes until crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack.
Place the cashews, coconut milk, lemon zest, lemon juice, maple syrup, coconut oil, and salt into a high-powered blender. Blend, scraping down the sides as needed, until creamy. Pour this mixture into the cooled crust, spreading evenly with a spatula. Refrigerate 2 hours or until set.
When the Tart is set, top with Purely Elizabeth Original Granola.
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