This Zingy Lemon Tart is vegan, sugar free, wheat free, tastes amazing and is pretty easy to make but looks like you’ve put a whole lot of effort into it! Perfect for a summer barbeque!
The recipe is from @anettvelsberg, theres a how-to video on her page too.
Ingredients for the base:
1 1/4 cups ground almonds
1 1/4 cups of oat flour (or whizz oats in a blender)
1/4 cup plant based protein powder
1/4 cup maple syrup (you can substitute with stevia and just add an extra tbsp of coconut oil)
1/3 cup @drcoys coconut oil, melted
pinch of sea salt
For the filling:
1 tin coconut milk
2/3 cups freshly squeezed lemon juice
1/3 cup (100g) @drcoys Stevia Erylite
3 tbsp corn starch or tapioca powder
1/2 tsp ground turmeric
1/2 tsp agar agar or gelatine if not vegan
Blend all the base ingredients together, press into a silicone tart mold. Poke some holes into the base with a fork and bake for 15-18min at 180°C. Let cool.
In a pot on low heat mix all the ingredients, follow instructions for gelatine if using. Don’t boil or mix too vigorously- we don’t want bubbles.
Carefully pour over the base and refrigerate.
Decorate with imagination!