A cake is what instantly comes to mind when thinking about birthday desserts, but who says birthday celebrations have to have cake? … what about a Lemon Square Tart?!
My sister’s birthday was the perfect excuse to try out this recipe. She doesn’t have a major sweet tooth so opting for something fruity and zesty was the perfect choice.
Technically this is a vegan lemon square recipe from Lauren of Oatmeal with a Fork, but by using a round springform pan instead, I turned it into a Lemon Square Tart — much more birthday appropriate! 😉
Not only is this recipe vegan, but it’s also raw, which means no baking required! Plus, it’s naturally sweetened, is super lemony and has a subtle coconut flavour that perfectly compliments the citrus.
INGREDIENTS:
For the base…
1 cup pumpkin seeds
1 cup rolled oats
1/2 cup unsweetened coconut
8 large, pitted, medjool dates
Zest of 1/2 lemon
1/4 cup water
For the filling…
3/4 cup coconut butter
1/4 cup coconut oil
1/4 cup lemon juice
1-2 tbsp pure maple syrup
Zest of 1 lemon
Optional: a pinch of turmeric for colour
DIRECTIONS:
For the base…
Add all your ingredients into a food processor and pulse until the mixture reaches a fine, sticky texture.
Press the crust evenly into a springform pan and pop in the freezer to chill.
For the filling…
In two separate bowls, soften your coconut oil and coconut butter until both reach a liquid state.
To the liquid coconut oil, add your lemon juice, lemon zest, maple syrup and turmeric. Mix thoroughly.
*** Important: Make sure your coconut oil mixture and coconut butter have FULLY COOLED before combining. If you do not ensure they have cooled, the coconut butter seizes!
Once your ingredients have cooled, combine your coconut oil mixture with your coconut butter and mix well.
Pour your filling into the springform pan on top of the chilled base.
Put in the freezer to set before removing the springform and serving… birthday candles are optional 🙂
Enjoy!
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