lookbook cookbook vegan blueberry lemon tarts recipe

Impress even the most die-hard dairy lovers with this easy vegan delight!

Serves 8-10

Sweetness 2/3
Difficulty 2/3

4 cups almond meal
3/4 cup dried, pitted dates
1/8 cup agave or coconut nectar
1 tablespoon natural vanilla extract
pinch sea salt

2 cups raw unsalted cashews
1/2 cup fresh lemon juice
1/4 cup agave or coconut nectar
1/2 cup blueberries, fresh or frozen
1/4 teaspoon natural vanilla extract

Add the almond meal, sea salt and dates to your food processor. Pulse until broken down. Add maple syrup, and 1 tablespoon vanilla and mix again. Remove and set aside.

Now add the cashews to the food processor and blend. Add the lemon juice, and 1/4 teaspoon vanilla and mix again until smooth and creamy. Add the blueberries and maple syrup and blend once more.

To assemble tarts, line each container in a muffin tray with saran wrap. Depending on how thick you want your crust to be, take approximately 1/2 cup of the almond meal mixture and press into the base and sides of each muffin tray. Scoop a few tablespoons of the cashew filling into the middle. Garnish with a blueberry and mint leaf if desired. Store in the refrigerator for at least an hour before serving.

lookbook cookbook vegan blueberry lemon tarts recipe


  1. wow, loooove her hair

  2. her hair!!! soo amazing.

  3. I am so making this too! - Jamie

  4. WOW I really like your blog guys.. well done

  5. Just found the blog! Absolutely fantastic! I loved it! I'll be following =)

    Love, pi*

  6. she + tart is perfect! xx

  7. Love this blog!
    Xoxo Whitney

  8. this looks sounds LOVELY! xx laura