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No-Bake Lemon Coconut Tart

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Creamy and refreshing, a lovely lemon-coconut tart that is perfect for the warmer weather. This tart is rich, tangy, floral, and super easy to make.. The hardest part is waiting for it to set before you dig in!

 

No-Bake Lemon Coconut Tart

Serves 8

Prep Time: 10 minutes (at least 12 hours ahead)
Cooking Time: 20 minutes

Ingredients

Crust:

  • 2 cups gluten-free oats
  • ½ cup unsweetened shredded coconut
  • 10 Medjool dates, pitted
  • 2 tablespoons pure maple syrup
  • 1 teaspoon cardamom
  • 1 teaspoon pure vanilla extract 
  • Pinch of sea salt

Lemon Coconut Filling:

  • 3 lemons, zested and juiced (makes ½ cup of juice)
  • 6 organic or pasture-raised egg yolks
  • ½ cup raw cane sugar
  • ¼ cup pure maple syrup
  • ¼ cup Lee’s Ghee (Plain Jane)
  • 1 cup coconut cream

Directions

  1. Make the crust. In a large food processor, add the oats, shredded coconut, dates, maple syrup, cardamom, vanilla and sea salt. Blend until mixture is fully incorporated and forms a coarse crumb. It should also stick together nicely.
  2. Pour the mixture into a 9-inch springform pan and evenly press into the bottom to form the crust. Set aside
  3. Make the Lemon Coconut Filling. In a small pot, whisk together the egg yolks, raw cane sugar, lemon juice and lemon zest. Once thoroughly combined, place over medium-low heat and continually whisk until filling starts to thicken. It should coat the back of a wooden spoon without running off.
  4. Remove from heat, whisk in the maple syrup, ghee and coconut cream then pour the filling over the crust. Cover with plastic wrap and place in the freezer overnight. Enjoy once completely set!


| by Jessica Tilley