Raw Lemon Mousse Tart

Simple to make, tangy, wheat free / dairy-free / gluten-free and something the whole family will enjoy.
Note: I like to keep my crust quite thin as it is rich and nourishing and a little is very satisfying to the taste and tummy (also saves on cost as it uses less expensive nut ingredients)

Note: adapted from “Practically Raw” from Amber Shea Crawley

Note: you will need 2 to 4 hours to soak the cashews in advance of making the crust and mousse.

Note: I double the amount of crust ingredients and prepare a range of bases of different sizes and then freeze them in. These bases are great for use with different toppings, will last in the freezer for months and then I have more reasons to serve healthy at a moment’s notice when I have guests coming over.

For the crust:
1 cup dry almonds
3/4 cup dry macadamia nuts
3/4 cup unsweetened shredded coconut
1 cup golden raisins
1/4 teaspoon sea salt

For the mousse:
1 1/2 cups cashews, soaked for 2 to 4 hours and drained
2/3 cup coconut water
1/4 cup lemon juice
1/4 cup agave nectar
2 teaspoons grated lemon zest (optional) – I use Lemon Essential Oil instead
1/4 teaspoon vanilla extract
1/4 teaspoon sea salt
1/8 teaspoon turmeric (optional – for colour)
1/4 cup melted coconut oil

To serve:
berries of your choice or melted chocolate to drizzle on top

For the crust:
Pulse the almonds, macadamias, and coconut together in a food processor until coarsely ground.
Add the raisins and salt, and pulse until the mixture sticks together when pressed between your fingers.
Press into a 9-inch tart pan with a removable bottom (or a pie plate) and refrigerate or freeze to chill completely.

Watch video here:

For the mousse: combine all ingredients in a high-speed blender and blend until smooth (I use either my Vitamix or Thermomix).

To assemble and serve: fill the chilled crust with the lemon mousse.
Chill the tart for at least one hour, or until ready to serve.
Top with fresh berries or drizzle with melted chocolate or whatever yumminess you have to hand that will compliment the flavours and contrast with the colours.

Watch the video here: