Berry Dusted Lemon Vanilla Bean Tart–Raw Vegan

Enjoy this no-bake, zingy healthy tart that you can enjoy for breakfast, brunch or dessert. The creamy custard lemon filling is made from raw cashews, fresh lemon with zest and hi-protein tofu. Made from scratch with whole real ingredients that will nourish and help you glow from the inside out. 

Raw, Vegan, Berry Dusted Lemon Vanilla Bean Tart

by Sarah Farsh January 20th, 2024

Crust:

• 1 1/2 cups raw pecans
• or almonds, brazil nuts, walnuts or more oats
• 1/2 cup steel cut oats
• 1/4 cup medjool dates
• splash water
• pinch pink sea salt

Filling:

• 1 cup raw cashews (unsalted, unroasted)
• 1/2 block hi-protein tofu (or firm)
• 2 lemons, juiced with full zest
• 1/2 cup maple syrup
• 1/4 cup monkfruit sugar
• or more maple syrup
• 1-2 whole vanilla beans

Topping:

• freeze-dried strawberries (unsweetened)
• or mixed berries of choice

In food processor or VitaMix, blend crust ingredients together to form a sticky and crumbly dough. The dough should feel like crumby cookie dough, be careful not to over blend or over water. You'll need to pulse processor slow, use a plunger and only add a splash of water to help move the blade. If your dough gets too wet, just add more oats to help. Scoop out sticky dough into a pie or cake pan, and press the dough into the pan with your fingers. A touch of water on your fingers will also help dough from sticking to you. In VitaMix or high-powered blender, blend filling ingredients together until creamy and completely smooth–there should be no lumps or chunks. Poor creamy filling into your pie crust evenly. With very dry hands, crush freeze-dried berries like a powder on top of the whole pie to cover the cream filling. Place pie in freezer for a couple of hours, or overnight, to set. Defrost pie before serving to get cheesecake like consistency (in the fridge for at least 2-hrs). Store leftover in fridge, you only need to freeze to help set though dough for the first 2 hours. Enjoy!