Introduction
Imagine this: it’s been one of those weeks where your plants are thriving, your inbox is not, and your idea of dinner is whatever’s fastest and tastiest. Enter: vegan lemon tarts. These little zesty wonders are like a citrusy high-five to your taste buds—bright, tangy, and just cheeky enough to make you forget you’re eating something plant-powered.
They’re perfect for when you want to impress yourself (and maybe your friends) without calling in reinforcements or breaking out the fancy gadgets. So go ahead, whip up a batch, and watch your kitchen transform into a cozy lemon-scented haven—because who says plant-based treats can’t be wickedly delicious and just a bit fun?
Plus, no chickens were consulted in the making of this dessert, so you’re already winning on the good vibes front. Choosing plant-based desserts like these supports a kinder approach to dietary habits and promotes cruelty-free alternatives.
Ingredients
- 1 1/2 cups spelt or all–purpose gluten free flour
- 1/2 cup desiccated coconut
- 1/4 cup pure maple syrup (sweet golden syrup magic)
- 1/4 cup melted coconut butter
- 2 tbsp coconut oil
- 1 tsp vanilla essence
- 1/4 cup cold water
- 1 cup Califia Farms Vanilla Almond milk
- 1/4 tsp agar agar
- 2 tbsp maple syrup
- 2 tsp arrowroot flour (or tapioca)
- 1/4 cup lemon juice (zesty sunshine in a splash)
- 2 tbsp lemon zest
- 1 cup coconut yogurt (creamy tropical dream)
Whipping up these vegan lemon tarts is like throwing a tropical party in your kitchen—no animals invited, just pure plant-powered yum.
With a base that’s as cozy as your fave sweater and a zingy filling that wakes up your taste buds, this recipe proves you don’t need dairy to make dessert dreams come true.
For a quick and easy dinner inspiration, consider the simplicity and flavor of a one pot curry that requires minimal chopping and effort.
Ready to tart up your baking game? Let’s get zesty!
How to Make It
Alright, let’s get down to business and whip up some scrumptious vegan lemon tarts that’ll have your taste buds throwing a party.
To kick things off, grab a mixing bowl and toss in 1 1/2 cups of your choice of spelt or all-purpose gluten-free flour along with 1/2 cup of desiccated coconut. Then drizzle in a generous 1/4 cup of pure maple syrup, a luscious 1/4 cup of melted coconut butter, and 2 tablespoons of coconut oil. Add a splash of vanilla essence—just a teaspoon, don’t go all Willy Wonka on it—and about 1/4 cup of cold water to bring it all together. Mix it up until the dough starts to stick, because flaky, crumbly tart bases are so last season.
Press this coconutty goodness into 6 greased mini tartlet cases and pop them into a preheated oven at 160 degrees C. Let them bake for 15-20 minutes, or until they’re golden and smelling like heaven. Then, patience, young vegan—let those little beauties cool completely.
While your tart shells chill out, it’s time to make the zesty filling that’ll make these tarts truly sing. In a heavy-bottomed saucepan, pour in 1 cup of Califia Farms Vanilla Almond milk (because almond milk is basically the Beyoncé of plant-based milks), sprinkle in 1/4 teaspoon of agar agar, and add 2 tablespoons of maple syrup for that sweet touch.
Whisk in 2 teaspoons of arrowroot flour (or tapioca if you’re feeling adventurous) to get that silky smooth texture. Bring this mixture to a boil, then reduce to a simmer and let it bubble away for about ten minutes, stirring occasionally so it doesn’t sulk at the bottom.
Once it’s thickened up like a cozy vegan hug, stir in 1/4 cup of fresh lemon juice and 2 tablespoons of lemon zest—because we want that punchy lemony goodness—and finally fold in a whole cup of creamy coconut yogurt to keep things luscious and tangy.
Allow this lemony dream to cool off before you dollop it into your tart shells. Trust me, your plant-based palate will thank you. For an even more delightful experience, don’t hesitate to experiment with various vegetables to bring in fresh flavors and textures.
Bonus Tips
- Feeling fancy? Top your tarts with a sprig of fresh mint or a dusting of coconut flakes for that “I woke up like this” vibe.
- If life gives you extra lemons, double the zest and juice—because when it comes to lemon, more tang means more bragging rights.
- Swap the spelt for gluten-free flour to keep your tarts as free-spirited as your plant-based lifestyle.
Why You’ll Love It
These vegan lemon tarts are like a citrusy hug for your taste buds—bright, zesty, and totally guilt-free. They whip up faster than you can say “plant-powered dessert,” but pack enough flavor to make you forget they’re dairy-free.
Plus, they’re the perfect little canvas for all your creative topping dreams (hello, toasted coconut or fresh berries!). If you’re new to vegan baking or just want a sweet treat that doesn’t act all high-maintenance, these tarts have your back.
Nutritional Info
These are estimated values.
Calories: 220
Protein: 3 g
Carbohydrates: 30 g
Fat: 10 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
