Vegan Lemon Tarts

Prev Next

Say hello to vegan lemon tarts! These tarts are so light and full of flavour, made using Califia Farms Unsweetened Vanilla Almond. The almond milk creates a creamy texture (minus the cream) and the vanilla adds natural sweetness. Tip: save some vanilla almond milk to serve on the side.

Serves 6 



1 1/2 cups spelt or all-purpose gluten free flour

1/2 cup desiccated coconut       

1/4 cup pure maple syrup          

1/4 cup melted coconut butter               

2 tbsp coconut oil                         

1 tsp vanilla essence                    

1/4 cup cold water                       



1 cup Califia Farms Vanilla Almond milk

1/4 tsp agar agar

2 tbsp maple syrup

2 tsp arrowroot flour (or tapioca)

1/4 cup lemon juice

2 tbsp lemon zest

1 cup coconut yogurt



  1. Preheat oven to 160 degrees C.
  2. Combine all dry base ingredients in a large mixing bowl.
  3. Then add maple syrup, coconut butter and coconut oil, mix until it starts to stick together.
  4. Press into the base of 6 greased mini tartlet cases. 
  5. Place in the oven and bake for 15-20 minutes. Allow to cool completely.
  6. Whilst cooling, prepare the lemon filling. Place almond milk, agar agar, maple syrup and arrowroot flour in a heavy based saucepan. Bring to a boil and simmer for ten minutes, stirring occasionally.
  7. Allow to cool, stirring frequently, ensuring mixture does not set.
  8. Place coconut yogurt, lemon juice / zest and almond milk mixture into high speed blender, blend for 30 seconds. 
  9. Pour into tart cases and place in the fridge to set for 2-3 hours.
  10. Serve and enjoy.


Recipe from Healthy Luxe