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Vegan Berry Lemon Tart

Vegan Berry Lemon Tart

Recipe Details

x 12 servings
Duration: 10 minutes
  • Dairy-Free
  • Vegan


Quantity Ingredient
For the crust:
1 cp
Cashews , raw
1 cp
Almonds , raw
2/3 cp
Walnuts , raw
1 1/3 cp
pitted dates
For the filling:
5 cp
Silken Tofu , drained
Lemons , juiced
1/2 cp
Agave Nectar , light
1 tsp
Vanilla Extract
For the cream:
2 can
Coconut Milk , chilled overnight
2 tbsp
Sweetener , like granulated stevia
To serve:
4 cp
mixed berries such as sliced strawberries, blueberries, and raspberries


  1. For the crust: Pulse the nuts together in a food processor until just mealy in appearance.
  2. Keep the motor running on low and add the dates, little by little, until the mixture comes together like a rough dough; you may not need to use all the dates.
  3. Turn out the dough and press into the base and sides of a 20 cm | 8" wide pie dish, smoothing the base flat with the back of a damp tablespoon. Cover and chill until needed.
  4. For the filling: Combine all the ingredients for the filling in a clean food processor. Blend on high until smooth and creamy, scraping down the sides of the processor from time to time.

  5. Pour into the prepared crust. Cover and chill for at least 4 hours.
  6. For the coconut cream: After chilling, prepare the coconut cream. Carefully open the cans of chilled coconut milk. Scrape the solids into a mixing bowl, reserving the coconut liquid for another use.
  7. Add the stevia to the coconut cream solids and beat well with an electric mixer until thick and peaked.
  8. To serve: Spoon the coconut cream on top of the lemon filling, spreading it out into a round. Decorate the top of the cream with the mixed berries before serving.
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