Vegan Lemon Tarts – easy, no bake & Ultra Tangy!

Vegan Lemon Tarts – easy, no bake & Ultra Tangy!
[caption id="attachment_613" align="aligncenter" width="359"]vegan lemon tarts – easy, no bake & ultra tangy! vegan lemon tarts – easy, no bake & ultra tangy![/caption]
The base
2 cups raw almonds
2 cups pitted dates
1 cup shredded coconut
The lemon filling
1 cup freshly squeezed lemon juice
1 1/2 cups full fat coconut cream
1/3 cup rice malt syrup
1 tbs lemon zest
1 tsp powdered agar agar
tiny pinch of turmeric (optional: for colour, you shouldn't be able to taste it)
The base
- Pulse all the ingredients in a high speed blender or food processor until mixture sticks together. Try not to over blend, there should still be some texture from the almonds.
- Press mixture evenly into mini tart tins approx 8cm.
- Chill in the fridge while you make the filling.
The filling
- Gently heat all the ingredients, except the agar agar in a small pot on low heat
- Once heated through whisk in the agar agar
- Bring mixture to the boil, reduce heat & simmer for a few minutes
- Allow the mixture to cool a little
- Pour into bases & chill in the fridge for a few hours or overnight.
- Decorate with fruit or edible flowers
- Best consumed straight from the fridge