This Zingy Lemon Tart is vegan, wheat free, tastes amazing and is pretty easy to make but looks like you’ve put a whole lot of effort into it! Perfect for a summer barbeque!

 

 

The recipe is from @anettvelsberg, theres a how-to video on her page too.

Ingredients for the base:
120g ground almonds
120g  oat flour (or whizz oats in a blender)
30g plant based protein powder
1-2 tbsp of Dr. Coy’s Stevia
80g of Dr. Coy’s Coconut Oil, melted
pinch of sea salt

For the filling:
1 tin coconut milk (400g)
160g freshly squeezed lemon juice
100g of  Dr. Coy’s Stevia 
3 tbsp corn starch or tapioca powder
1/2 tsp ground turmeric
1/2 tsp agar agar or gelatine if not vegan

Blend all the base ingredients together, press into a silicone tart mold. Poke some holes into the base with a fork and bake for 15-18min at 180°C. Let cool.

In a pot on low heat mix all the ingredients, follow instructions for gelatine if using. Don’t boil or mix too vigorously- we don’t want bubbles.
Carefully pour over the base and refrigerate.
Decorate with imagination!