Description
A refreshing, creamy vegan lemon tart that combines the zest of fresh lemons with a crunchy oat crust. A perfect summer dessert that’s sure to impress!
Ingredients
Scale
- 1 ½ cups oat flour
- ½ cup melted coconut oil
- ¼ cup sugar (cane sugar or coconut sugar)
- ½ cup freshly squeezed lemon juice
- 1 cup full-fat coconut milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180°C and prepare a tart pan.
- Mix the oat flour, melted coconut oil, and sugar in a bowl until combined.
- Press the mixture firmly into the bottom of the tart pan.
- Bake the crust for 10-15 minutes until golden brown.
- Whisk together the lemon juice, coconut milk, and vanilla extract in a separate bowl.
- Pour the filling onto the cooled tart crust and smooth the surface.
- Chill the tart in the fridge for at least 2 hours until set.
- Serve chilled and enjoy!
Notes
For a gluten-free option, substitute oat flour with almond flour. Add lemon zest for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 5mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg