No Bake Lemon Tart (Vegan, Gluten-free, Nut-free, Soy-free)

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Lemons! Lemons! Lemons! There are some many lemons in my world 🙂 Time to create a new no-bake recipe with them.

After my lemon mousse was so successful I decided to try it in the shape of a tart. Completely nut-free and without refined sugars it turned out very light and delicious. Perfect for those warmer days here in NZ 🙂

For a 21cm cake tin you’ll need:

For the crust:
3/4 cup raw buckwheat groats (soaked in filtered water for at least 4 hours, then rinsed and drained)
3/4 cup (105g) dates, pitted & diced
3/4 cup desiccated coconut

For the filling:
1 cup (300g) coconut butter (creamed coconut), melted
3/4 cup (105g) dates, pitted & diced
zest & juice of 1 spray-free lemon (makes about 1 tablespoon zest and 1/4 cup juice)
1/2 teaspoon turmeric
1 pinch salt
1 1/4 cup (310ml) water


1. 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.

2. 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.

3. 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.

4. For the filling, blend all ingredients to a fine cream. Take the tin out of the freezer and pour the filling in. I love to sprinkle some dehydrated raspberries on top. But I’m sure there are many other yummy options 🙂

5. Place in the freezer until set, for best results let defrost a little while in fridge. This cake will get soft when not chilled, so it is best to keep it stored in the fridge.

Enjoy! 🙂

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

4 thoughts on “No Bake Lemon Tart (Vegan, Gluten-free, Nut-free, Soy-free)

  1. patti

    I made this yesterday and it is really good. I did add a bit more zest and some lemon oil b/c I find one lemon doesn’t add enough zing for me. I’ve had Buckwheat grouts in my cupboard for a while now wondering what to do with them and now I know. I also, inadvertently added the entire cut and a half of dates to the crust and then once it was all mixed in realised I needed more dates. It made for a sweeter, more dense and substantial crust but nevertheless, I love this tart. I will be making this again AND I love that I can leave it in the freezer and bring it out when I want a piece. IT doesn’t stay firm long out of the fridge but it is SO yummy. THANKS!! 🙂


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