Raw lemon & coconut tart
Raw lemon & coconut tart
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Nutritionist, mum and health writer Jacqueline Alwill shares her delightful raw lemon and coconut tart. Add this simple recipe to your dessert menus.
Ingredients (serves 8)
For the base:
- ¾ cup oats
- 1 cup medjool dates, pitted
- ¾ cup desiccated coconut
- 2 tbsp vanilla essence
For the top:
- 1⁄3 cup melted coconut oil
- ¼ cup maple syrup
- Juice from 3 lemons
- ½ cup dessicated coconut
- 2 medium-sized bananas, peeled
- Fresh seasonal berries
Method
For the base: Place all ingredients in food processor and blend until well combined and forming a dough-like consistency.
Press base into a lined spring-form cake tin or loaf tin and pop in freezer while blending the top.
For the top: Place all ingredients in food processor until well combined then pour over the base ingredients and spread evenly.
Freeze for 5 hours to set.
Allow to thaw for 10 minutes before serving.
Recipe by: Jacqueline Alwill @brownpapernutrition
