Excuse the a lot later than normal publish tonight ! It’s been a loooooong day! Time to share this vegan lemon important oil tart once more! Tastes like a lolly 💛💛 BASE:
¾ cup rolled oats
2 cups almond meal
three TBSP grapeseed oil
three TBSP maple syrup
Zest 1 lemon
FILLING:
three cups cashews ( soaked for at the least four hours)
1 can natural coconut cream
2 TBSP coconut oil
¼ cup maple syrup
drop vanilla extract
four drops good high quality lemon important oil
Technique
For the bottom: combine all elements in a bowl till they grow to be crumbly and sticky
Press evenly onto the perimeters and base of a calmly greased tart tin
Bake for 20 minutes at 180 C or till crust seems to be golden. Take away from oven and permit to chill.
For the filling: add all filling elements in a blender and mix on excessive till clean and creamy.
As soon as the bottom is totally cool, pour filling over base and unfold evenly.
Place in freezer for three hours to set.
Beautify with sliced lemon and blueberries or raspberries.
If in case you have leftover batter you may make cheesecakes in a jar or mini cheesecakes.
Recipe Can be on my weblog if you wish to put it aside for later. Pleased Wednesday! •
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