1 ½ cups raw cashews, soaked for at least 15 minutes in hot water
½ cup water
¼ cup lemon juice
2 tablespoons lemon zest
4 drops liquid stevia
⅓ cup coconut oil, melted
2 teaspoons agar-agar powder
How To Make
Grease a small round tart pan.
Start off with the crust. Place the sunflower seeds, unsweetened shredded coconut and unsweetened cocoa powder in the bowl of your food processor or electric blender. Process until you get a crumbly mixture.
Pour the mixture into a large bowl and add in the melted coconut oil. Use a spoon the mix it all together until combined.
Press down the crust mixture into the prepared tart pan, as tightly as you possible can. Make sure to cover the whole surface of the pan.
Let the crust chill in the refrigerator for 30 minutes while you work on the filling.
For the filling, start off by dissolving the agar-agar powder in one tablespoon of room temperature water.
Place the soaked cashews, water, lemon juice, lemon zest, liquid stevia, melted coconut and dissolved agar-agar into the bowl of food processor or blender (make sure it’s clean before adding the ingredients), and process until you get a thick but creamy mixture.
Once the crust has finished chilling and is firm, pour the filling on top of the crust and spread it out with the back of a spoon.
Allow the lemon tart filling to chill in the refrigerator for a least one hour until it is firm before slicing and serving.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/no-bake-gluten-free-lemon-tart-recipe/