No Bake Gluten Free Lemon Tart

Gluten Free and Vegan Lemon Tart Recipe

While on the Candida cleanse, it’s completely normal to get cravings for sweet desserts because the Candida yeast needs sugar to thrive. It is important that you are able to eat a healthy dessert that can satisfy your cravings without deviating from the diet. That is why I developed this recipe for a no-bake gluten-free lemon tart that is sweetened only by stevia. To learn more about Candida causes, symptoms, and diagnosis, check out my recent post here.

The tart crust is made with processed sunflower seeds, unsweetened shredded coconut, cocoa powder and melted coconut oil. The sunflower seeds are high in protein and low in carbohydrates, and the shredded coconut and cocoa powder give the tart crust a nice flavor. The smooth creamy filling uses soaked raw cashews, lemon juice and lemon zest as its base, and has a fresh citric flavor that makes the dessert delicious without being too sweet.

This lemon tart is extremely simple to make as long as you have a good quality food processor or electric blender. With just 30 minutes of hands-on time, and two hours of chilling time, you get an amazingly healthy but flavorful dessert that everyone will love.

No Bake Gluten Free Lemon Tart Recipe
 
Prep time
Cook time
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Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • For the crust:
  • 1 ½ cups sunflower seeds
  • 1 cup unsweetened shredded coconut
  • ½ cup unsweetened cocoa powder
  • ⅓ cup coconut oil, melted
  • For the filling:
  • 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
  1. Grease a small round tart pan.
  2. 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.
  3. Pour the mixture into a large bowl and add in the melted coconut oil. Use a spoon the mix it all together until combined.
  4. 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.
  5. Let the crust chill in the refrigerator for 30 minutes while you work on the filling.
  6. For the filling, start off by dissolving the agar-agar powder in one tablespoon of room temperature water.
  7. 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.
  8. 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.
  9. Allow the lemon tart filling to chill in the refrigerator for a least one hour until it is firm before slicing and serving.
lemon-tart-gluten-free-vegan-ingredients

 

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No Bake Gluten Free Vegan Lemon Tart Recipe

lemon-tart-gluten-free-vegan-recipe-filling

 

No Bake Gluten Free Vegan Lemon Tart Recipe

lemon-tart-gluten-free-vegan-recipe-slice

 

 

Join the discussion 15 Comments

  • Laura says:

    If you don’t have Agar-agar, could it be substituted with Unflavored Gelatin?

    • smith says:

      just found out gelatin is made from pig skin!

    • Lara says:

      Yes you can substitute powdered agar agar for gelatin using equal amounts.
      Agar agar is most common vegetarian alternatives to gelatin…some use Carrageenan, Vegan Gel powder or Pectin.

  • San60 says:

    What about the millions of us who have nut allergies?

    • Angela Sidlo says:

      Hi San60,
      You are right, those with severe nut allergies could not eat this. Most nut allergies are peanuts (which are really a legume) and almonds. The cashews in this tart are soaked first to remove any potential irritants and sunflower seeds that are helpful in hormone balance. Thank you for your input.

  • M. J. says:

    Diameter of tart pan? I would think it would also work in a glass pie dish…so maybe a 9-inch pie plate?

    • Angela Sidlo says:

      HI M.J.
      That’s a great question. I have used a 9 inch glass pie plate and it worked great. I hope you try it.

  • Jen says:

    I would recommend subbing cashew and water mixture for the same amout of organic silken tofu. If you add an extra Tbsp of coconut oil, it will solidify similarly and be neutral in taste, just like cashews would. Good luck

    • Angela Sidlo says:

      Jen,
      Thanks for the substitution, even though Magdalena does not promote soy products in her programs. I love it when people are willing to experiment. If you are using tofu be sure it is organic. A firm tofu may work best.

  • Alexa says:

    How long does this pie have before serving? Also, diameter of pan, did anyone find out :)?

    • Angela Sidlo says:

      Hi Alexa,
      I use a 9 inch pie plate. It should chill at least 2 hours before serving. I like to take what is leftover and slice it up and freeze it for a nice treat later. Thanks for your interest.

  • Sue says:

    This recipe is not affordable , cashews are expensive where I live .. Plus yiu can’t substitute tofu because it’s highly allergenic for people with thyroind issues …

    • Deb says:

      Really when you think about it, we either pay now (higher quality but higher priced groceries) or pay later (health care). Yes it’s more expensive than the processed version but what is your health worth to you?

  • Thank you for this sugar-free recipe! I was so thrilled when I came across it that I knew I had to make it and so I did. I made it the day before our guests came over and it was perfect because it kept very firm. I made some subs. I used almond meal instead of cocoa powder for the base simply because I thought lemon and cocoa powder was a strange combo. And I added way more lemon juice and lemon zest to the curd and used 1.5 cups silken tofu and 1 cup cashews instead of 1.5 cups of cashews and 1/2 cup water…. It was superb. The dish was really light and tasty… and so so gentle on the stomach. I absolutely loved it and will be making again!!!

    • Julie McGinnis says:

      Hi Maria,
      we always love to here about substitutions in recipes! Thanks for sharing!

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