gallery Lemon and lavender tarts

Spring has arrived and we are close to summer, the body asks us for something refreshing, that satisfies that craving for something sweet. That’s why I bring you this recipe for lemon and lavender tartlets. It’s a texture soft and delicate, and at the same time that brings a delicious flavor. These tarts are vegan and gluten-free.




1 Cup Gluten Free Roll Oats

2 Cups Dates (without seed)

1 Cup Almonds

4-5 Tbsp coconut oil, melted

Pinch cardamom and pinch Himalayan salt


1 Cup Raw cashews

1 Cup Coconut cream* (the hardened portion at the top of full-fat coconut milk)

1 Tbsp lavender

2 Tbsp cornstarch

1/2 cup lemon juice (approx 2 large lemons)

1 Tbsp  lemon zest (approx 1 large lemon)

Pinch Himalayan Salt

1/42 cup maple syrup, (Adjust to taste)

Optional: Lavender to garnish and powder sugar 


  1. Add raw cashews to a mixing bowl and cover with water. Let rest for 1 hour (uncovered). Then drain thoroughly.
  2. Warm the coconut milk with 1 tbsp of lavender and 1 tbsp of vanilla. Turn off the fire and let it rest for 1 hour. After the hour sifts the milk to remove the lavender flowers.
  3. Add oats, almonds, sea salt, dates and cardamom to a high speed blender and mix on high until a fine meal is achieved. Transfer to a medium mixing bowl and add melted coconut oil, starting with 4 Tbsp and adding more if it’s too dry. Stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil. Put it in a mold press down firmly until it’s evenly distributed and well packed, let it rest in the fridge.
  4. Once cashews are soaked and drained, add to a high speed blender with coconut cream (that already has the vanilla and lavender), cornstarch, lemon juice, lemon zest, sea salt, and maple syrup. Mix on high until very creamy and smooth.
  5. Taste and adjust flavor as needed. I added a bit more lemon zest and maple syrup. It should be lemony, and not overly sweet.
  6. Pour filling over the crust and spread into an even layer. Tap on counter to remove any air bubbles.
  7. Bake for 20-23 minutes or until the edges look very slightly dry and the center appears “jiggly” but not liquidy. Bake temperature 375F.
  8. Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) – at least 4 hours, preferably overnight.
  9. To serve, slice and sift with powdered sugar (optional). Store leftovers in the refrigerator, covered, up to 4 days, though best within the first 2 days.


Processed with VSCO with a6 preset
Garnish with lavender and powdered sugar

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