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Raw Lemon Tart

Raw Lemon Tart

Raw Lemon Tart Blog Recipe

This raw lemon tart is one of my favourite raw desserts. Fresh, vibrant and creamy. I could easily eat a whole tart in one sitting (if I didn’t have a family to contend with). This is also a great introduction to raw food desserts for the uninitiated. Enjoy!


Start with the cashew cream, using your OmniBlend, blend all ingredients on high until smooth. Pour into a container and place in the fridge for 2 hours until set.

For the crust, blend the coconut, oats, salt and macadamia nuts until fine in your OmniBlend. Add the dates and blend until the mixture sticks together when pressed between two fingers.The pulse button really helps with this. Press into a lightly coconut oiled tart tin and place in the freezer while you make the filling.

Blend all filling ingredients on high speed until smooth. Pour filling into a chilled pie crust and place in the freezer to set for 2 hours. Place the cashew cream into a piping bag and pipe onto pie (the cashew cream is optional, the tart doesn’t need it for flavour but it does make it look oh so pretty.) I suggest keeping the pie in the freezer and defrosting for 15 minutes before eating! Yum!


1/2 cup desiccated coconut
1/2 cup rolled oats
1 cup raw macadamia nuts
1/2 cup medjool dates
Pinch of salt

1 1/2 cups avocado
1 cup soaked raw cashews (soaked for at least 4 hours then drained)
1/2 cup lemon juice + 2 tbsp lemon zest
1/2 cup honey
Pinch of sea salt
Tsp vanilla essence
1/2 cup raw coconut oil
1/4 cup water to blend

Cashew Cream Topping:
1 cup soaked cashews
1/4 cup raw macadamia nuts
2 tablespoon honey
1/2 teaspoon vanilla essence
1/4 cup raw coconut oil