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Lemon Pomegranate Tart (no bake!)

Prep Time 4 hours
Author Rachael DeVaux

Ingredients

CRUST

  • 1 cup pecans
  • 1 cup walnuts
  • 1/2 cup coconut flakes
  • 1/4 tsp sea salt
  • 1/4 tsp cinnamon
  • 1/2 cup dates, soaked in water for 2 hours (or sub 2 tbsp maple syrup)
  • 2 tbsp ground flaxseeds
  • 3 tbsp hemp seeds
  • 1 tsp vanilla extract
  • 2 tbsp water

FILLING

  • 1 cup raw cashews, soaked in water for 4 hours
  • 1 cup canned coconut milk (light or full-fat)
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice

TOPPINGS

  • 1/4 cup Pomegranate Arils
  • 2-3 sliced lemon
  • 2 tbsp frozen berries
  • 5-6 fresh mint sprigs

Instructions

  • Soak your cashews and dates separately in water for 4 hours (or extra hot water for one hour).
  • In a food processor or high-powered blender, pulse together all crust ingredients until it becomes a dough-like consistency forms. Press dough into pie tin or dish until base is covered entirely.
  • In a high-powered blender, blend together all filling ingredients until completely smooth, about 2-3 minutes. Make sure to taste test and adjust, if needed. Pour liquid mixture over the top of the crust. Gently transfer to fridge or freezer to harden for several hours (about 4-6. Once filling is completely hard, add POM POMS Fresh Pomegranate Arils, frozen blueberries, sliced lemon and mint leaves (get creative with your toppings!).
  • Store in the refrigerator, covered, for up to two days, or in the freezer for one week.