Indulge in the vibrant flavors of summer with this refreshing vegan pistachio lemon raspberry tart. The nutty pistachio crust pairs perfectly with the tangy lemon filling and juicy raspberries, creating a delightful treat for any occasion.
Ingredients: 1 cup shelled pistachios. 1 cup dates, pitted. 1/2 cup shredded coconut. Zest of 1 lemon. Juice of 1 lemon. 1/2 cup coconut cream. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 2 cups fresh raspberries.
Instructions: In a food processor, combine shelled pistachios, dates, shredded coconut, and lemon zest. Process until the mixture sticks together. Press the mixture evenly into the bottom and sides of a tart pan to form the crust. Place it in the fridge to chill while preparing the filling. In a blender, combine lemon juice, coconut cream, maple syrup, and vanilla extract. Blend until smooth and creamy. Pour the lemon filling into the chilled crust and spread it evenly. Arrange fresh raspberries on top of the lemon filling. Chill the tart in the fridge for at least 1 hour before serving. Serve chilled and enjoy!
Prep Time: 20 minutes
Cook Time: 0 minutes
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