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Lemon Tarts

Denise Christine Fuchs

Achern, Germany



7 oz ground hazelnuts

3.5 oz quick oats 6 moist big dates, pitted

1⁄4 tsp salt

5 tbsp coconut oil, melted

2 tbsp maple syrup 1 & 1⁄2 cups cashews, soaked overnight or for at least 4-6 hours 1⁄2 cup coconut cream

Zest of 3 organic lemons

1⁄2 cup lemon juice 1⁄3 cup maple syrup 1⁄4 cup coconut oil, melted

1⁄4 tsp salt



Mix 3.5oz hazelnuts, oats, dates, coconut oil, salt and maple syrup in a blender for a few seconds until you get “wet sand.”

Put in a bowl with the rest of the hazelnuts and mix it.

Press the mixture into 6 little tart tins and bake for 15 minutes at 340°F. Let cool. Filling

Blend all ingredients until smooth and creamy.

Pour into the cooled tart crusts and allow to set in the fridge, preferably overnight.

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