Raw Lemon Tartlets with Strawberry Nut-Crust

By Chef: Emma Potts
Posted: May 14, 2015


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Raw recipes are great for desserts.  Rich, creamy and often substantial but without leaving you feeling like you just ate a brick. Like most raw desserts, this one’s a snap to put together. Cashews, coconut and dates  form the crust, along with a generous spoonful of strawberry powder for that yummy fruity taste. And the filling is a lemon custard/cream made with more cashews, banana (to cut the richness), coconut nectar and lots of lemon. Perfect with a few British strawberries!


Strawberry-Nut Crust
  • 1 C Cashews
  • 1/2 C Shredded coconut
  • 2-3 Tbsp Raw strawberry powder (or try another raw fruit powder)
  • 1/3 C Pitted Medjool dates (approx 4)
  • Zest of 1 lemon + 2 Tbsp Lemon juice
  • Pinch of salt
Lemon Custard/Cream
  • 2/3 C Cashews (NOT soaked*), 1 Banana, sliced, Zest of 2 lemons + 1/4 C Lemon juice, 2-3 Tbsp Coconut nectar, pinch of salt, Fresh berries to serve


  1. Make the crust first. Grind the cashews and coconut in a food processor until fine. Add the salt, strawberry powder and pulse to combine.
  2. Blend in the dates, lemon zest and juice until the mixture comes together.
  3. Divide mixture between 4 coconut oiled tartlet tins and press firmly. Freeze for 1 hour.
  4. For the lemon filling, blend all ingredients in a high-powered blender until very smooth. Remove to a bowl/container and refrigerate for an hour to thicken up.
  5. Just before serving, remove the prepared crusts from the tartlet tins carefully. Divide the filling between the four tartlets, top with fresh berries and lemon zest


* I use unsoaked cashews as they absorb some of the liquid whilst in the fridge and help to thicken up the filling,

* Any extras can be frozen and either left to thaw or eaten straight from the freezer for a firmer texture.