Bite-size lemon berry goodness!



  • 7oz/200g raw almonds
  • 7oz/200g dates
  • 2oz/60g desiccated coconut
  • 2 tablespoons coconut oil
  • 10.5 oz/300 g cashews (soaked overnight)
  • 1/4 cup light agave syrup
  • 4 tablespoons coconut oil
  • 4 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 4 tablespoons coconut cream (from a can)
  • 1 punnet/pint of fresh blueberries


  1. Place the first 4 ingredients in a food processor, and process to a fine crumb.
  2. Grease a mini muffin tin, then line the muffin holes with small circles of baking paper, this process mask tarts easy to remove from the tin.
  3. Line each hole with some of the crumb mix. Press into the base and up the sides, compacting well. Dehydrate for 8 hrs at 115 degrees Fahrenheit/45 degrees Celsius. Alternatively, place in a preheated 340 degrees Fahrenheit/170 degrees Celsius oven and bake for 10 min.
  4. Refrigerate until cold before attempting to take them out of the tin.
  5. To make the raw lemon cream, place the cashews, agave syrup, coconut oil, lemon juice, lemon zest and coconut cream into a food processor and blend until smooth.
  6. Spoon into tart cases and decorate with fresh blueberries.