Gluten-Free Lemon Tart Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - mixed nuts / seeds, I used almond and sunflower
  • 3/4 cups - coconut flakes
  • 6 - dates, pitted
  • 2 tablespoons - coconut oil
  • 1/4 teaspoons - salt
  • Filling
  • 1 cups - lemon juice (freshly squeezed)
  • 1 tablespoons - gelatin (I used Great Lakes brand)
  • 13 1/2 ounces - coconut milk (full fat)
  • 4 tablespoons - maple syrup
  • 1 cups - cashews
  • 1/4 teaspoons - salt
  • Directions:

    1. Line an 8-inch spring-form pan with wax paper. If you don’t have a spring-form pan, an 8-9 inch pie dish will also work nicely.

    2. In a food processor, combine all the crust ingredients and process until the pieces of nuts and seeds are very small and it starts to stick together. You may need to scrape down the sides of the food processor intermittently. Empty the crust mixture into your prepared pan/dish and press down to coat the bottom evenly with no gaps.

    3. Heat the lemon juice in a small pan on the stove until it just begins to simmer. In a high-speed blender, process the hot lemon with the gelatin until frothy.

    4. Then add the remaining filling ingredients and blend until everything is completely smooth. This may take a few minutes, but you want there to be no remaining traces of ‘cashew pieces.’ Pour the filling on top of the crust and place in the refrigerator for about 4 hours to firm completely.

    5. Serve garnished with raspberries and enjoy!

    Brief Description

    Coconut crust with coconut-milk lemon filling; gluten-free and dairy-free.

    Main Ingredient:

    lemon juice

    Category:  Desserts

    Cuisine:  American

    Prep Time: 4 hour(s) 30 min
    Cook Time: 5 min


    Dr. Kara Fitzgerald - SHC Nutrition

    Posted By:


    Posted On:

    June 15, 2017

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