Vegan Lemon Tarts


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