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Raw Baobab & Lemon Tarts

These little lemon tarts are the perfect dessert for your next dinner party. Ultra elegant, simple to make and a real crowd-pleaser. Including our Baobab Superfruit in the mix not only adds a dose of vitamin C, fibre and antioxidants but a delicious sweet & tangy flavour too. 

Serves 6


1 cup raw brazil nuts
1 cup pitted dates (soak in water for 30 minutes)
1 tsp vanilla powder

1 cup raw cashews (soaked overnight)
Juice from 1 lemon
1 tsp lemon zest (optional)
1/2 tsp vanilla powder
70 ml hemp (or other dairy-free) milk 
3 tbsp coconut nectar

Matcha powder, sultanas, bee pollen, dried figs


This recipe makes three 4" and three 2.7" tarts, or you can make a large one. 

For the crust: place the brazil nuts into a food processor and process until coarsely ground. Add the soaked dates and continue to process until a doughy mixture is formed.
Line the tart mould(s) with cling film and firmly press the crust mixture into the lined tart moulds. Place the tart base(s) into the freezer while you make the filling.

For the filling, put everything into a high-speed blender and blend until silky smooth. 
Pour the filling over the tart base(s). Smooth out the top and pop them into the freezer for at least 3 hours (overnight is best).

Top with matcha powder, sultanas, bee pollen, dried figs and/or lemon zest. Thaw for around 15 minutes before serving.


Recipe by Vangietarian