RAW! Lemon Tart (No Added Sugar, Vegan, Gluten & Wheat Free)

This is one of those puddings that tastes so good you cannot believe that it is so good for you too. I have never had that ‘eaten too much’ feeling with any of the RAW! recipes that I use.

This is a little bit loved already, even though it is very new as it has such a bright fresh flavour.


Have it as an end of dinner pudding or as a pick me up snack, it is that full of good things.

Let me know what you think


RAW! Lemon Tart


For the base
500g / 1lb almonds ground or whole (the whole almonds will be ground)
1 tsp pink Himalayan salt
210g / 7 oz Medjool dates
90g / 3 oz Anjou Prunes


Line a 20 cm x 20 cm cake tin with cling film and set a piece of parchment paper into the base too (I haven’t in the photo but, really, it helps if it is in place).

In a food processor, blend the almonds (if possible, soak them for around 6 hours and the dehydrate them first. The soaking releases the enzyme inhibitors and makes them easier to digest.)


Sprinkle a few of the almonds onto the cling film in the cake tin, then put the rest of the almonds into a bowl on one side.


Put the salt, prunes and dates with 3 tbsp of almonds into the processor and blend until you have a soft paste.



Now add the rest of the almonds and process to a ‘dough’ or until the it forms a ball.


Spread the dough mix evenly across the base of the cake tin. Cover with some more cling film.


Now press this mixture really firmly. I use another cake tin set on top and press really hard.


Cover in cling film and leave to harden in the freezer.

Lemon Filling
2 cup raw cashews
1 cup dried mango
6 Tablespoons fresh lemon juice
6 Tablespoons coconut oil, melted
1/2 teaspoon vanilla extract
pinch sea salt
2 teaspoons lemon zest


Grind the cashew nuts until they are about to form a butter.


Soak the mango in water overnight. Drain away the water in the morning.


Add into a food processor and blend to a paste, add the cashew nut butter, lemon juice, coconut oil and vanilla extract and mix until very smooth and creamy.


Pour the cream over the base.


Smooth the top and then freeze for about 2 hours. You can keep it in the freezer and take it into the fridge an hour before you want to serve it.


Or it can now be refrigerated and eaten up as you fancy.


Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

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