Recipe: Lemon Vegan Slice

This nutty based tart is a great alternative to traditional Lemon Tart. I used a rectangular tin as I love the shape of the slices, however a 10-inch round tart will be perfect as well. The zingy lemon flavour is great with fresh raspberries and toasted coconut shavings. The base would be delicious with cheesecake as well.
Recipe: Lemon Vegan Slice

Lemon Vegan Slice by Mercy Fenton

Lemon Vegan Slice


For Base

65 gr whole almonds

65 gr pecans

155 gr oats

100gr chopped dates (soaked in boiling water for 20min and drain)

2 tbsp. melted coconut oil

1 tbsp. Maple syrup

Pinch of ground cinnamon


  • Pre heat the oven to 180C and with a little oil grease the base and sides of the tin.
  • Lay a disk of parchment paper on the base of the tin.
  • Put the nuts and oats in a food processor and process until fine powder.
  • Next add the dates, syrup, cinnamon and coconut oil. Add a little water if its too dry.
  • Scrape the nut mixture into the tin; spread it evenly with the back of a spoon.
  • Then firmly press into the sides all around the tin before finishing by leveling and pressing the base.
  • Bake for 10 to 15 minutes until a little golden.
  • Remove from the oven and allow to cool fully before making the filling

Lemon Filling

450ml full fat Coconut Milk or half non-dairy cream, half non dairy milk

115 ml lemon juice

Grated zest of 1 lemon finely chopped

50 gr sugar (I like the filling tart, so add up to 70gr more if you prefer it sweeter)

½ tsp. agar flakes

30 gr corn flour mixed with 20ml almond milk

¼ tsp. turmeric


  • Put all the ingredients together in a heavy based pan and whisk well.
  • Bring to the boil over medium heat whilst stirring continuously, and then simmer gently for a minute. It will thicken quiet a bit.
  • Remove from the heat and stir for a few minutes to dispel the excess heat. Then pour the mixture into the tin, level quickly with a spatula while it is still hot.
  • Allow to cool for an hour before chilling to set.
  • Decorate with toasted coconut and fresh raspberries or passion fruit.
  • Best enjoyed within two days.

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