No Bake Vegan Lemon Tart
Ingredients
The crust
-
1
crust
vegan gluten free pie crust
The filling
-
5
cups
silken soft tofu
-
2
lemons
juiced
-
½
cup
light agave nectar
-
1
tsp
vanilla extract
The cream
-
28
oz
coconut milk
-
2
tbsp
granulated stevia or sugar
To serve
Instructions
- Blend all filling ingredients in a food processor until smooth and creamy.
- Pour the filling into the prepared crust and chill for at least 4 hours.
- Open the chilled coconut milk cans and scoop out the solids into a mixing bowl.
- Add the stevia to the coconut solids and beat until thick and peaked.
- Spread the coconut cream on top of the lemon filling and decorate with mixed berries before serving.
Nutrition Facts (estimated)
Servings
8
Calories
482
Total fat
32g
Total carbohydrates
42g
Total protein
11g
Sodium
124mg
Cholesterol
0mg
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