LEMON TART - VEGAN - NO BAKE

LEMON TART - VEGAN - NO BAKE

By onegreenplanet.org - Jana Kastner

FOR THE CRUST:

110g/3/4 cup raw buckwheat groats, soak them in filtered water for at least 4 hours, rinsed and drained

150g/3/4 cup dates, pitted and diced

60g/3/4 cup desiccated coconut

FOR THE FILLING:

220g/1 cup coconut butter, melted

150g/3/4 cup dates, pitted and diced

Zest and juice from 1 lemon

2/3 teaspoon turmeric

A pinch of salt

300ml/1 1/4 cup water

FOR THE CRUST:

Pulse the dates to fine crumbles and transfer to a medium-sized bowl. Dry dates will work best as they easily turn into crumbles.  After you rinsed and drained the soaked buckwheat groats, pulse them a few times until they are mostly mashed. Add to the bowl with desiccated coconut and stir well until combined.  Line the cake tin with some baking paper and transfer the dough into the cake tin. Press it evenly and pull it up the sides, about one-inch high. Place in freezer while preparing the filling.

FOR THE FILLING:

Blend all ingredients to a fine cream. Take the tin out of the freezer and pour the filling in.  Place in the freezer or fridge until set. Let sit at room temperature for half an hour before slicing and serving.