No Bake Lemon Raspberry Tarts

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No Bake Lemon Raspberry Tarts

by Nicole Barnes, Holistic Nutrition Consultant

Nothing says summer like these No – Bake Lemon Raspberry Tarts. Perfect summer dessert on a hot summer day as they are so light and refreshing. They are especially refreshing when served chilled, which is exactly what you want on a hot summer day!

These tarts are sure to satisfy your taste buds with its vibrant lemon flavor and nutty filled crust. And did I mention you don’t need an oven?!  Just pop them in the freezer when you’re done and thaw for a few minutes when you’re ready to eat them.

Recipe Note: You can use a food processor or blender.

THE CRUST

Note: Soak dates and nuts for at least a few hours

  • ½ cup shredded coconut
  • ¾ cup pecans
  • ¾ cup walnuts
  • 1 cup medjool dates (pitted)
  • 3 tbsp coconut oil (melted)
  • Mix all ingredients in food processor and mold into muffin tins. Make sure to lightly grease tins with coconut oil prior to putting them in the freezer.

THE FILLING


Note: Use less lemon juice if you want it less tangy


  • 2 cups cashews (soaked for a few hours)
  • ½ cup coconut milk (full fat from can)
  • ½ cup maple syrup
  • 1 cup lemon juice
  • 2 tbsp lemon zest
  • ½ cup coconut oil (melted)
  • 1 ½ tsp pure vanilla
  • Pinch of salt (himalayan/ sea salt)
  • Once crust is made, pour filling into crust.

THE SAUCE

  • 2 cup fresh raspberries or frozen
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. water
  • 1 tbsp. maple syrup
  • In a medium saucepan, stir all ingredients.  Allow to simmer gently for about 5 minutes until the berries release some of their juices. Remove from heat and cool. Enjoy!