Tart with lemon, poppy seeds & blueberries - a delicious raw vegan dessert

Versiunea in limba romana: Tarta raw cu lamaie, mac & afine

Yesterday night, just before going to sleep, the idea to make this tart started to "hunt" me. To sleepy to go downstairs to get my "idea moleskin", I send myself an SMS. Wouldn't wanna forget it, right?  In the morning, I woke up full of energy and ready to work wonders. The lemon & poppy seeds tart, that is.  Really easy to make, no baking, vegan. Raw vegan. Happy Vegan Wednesday! 

When my little boy came home, I invited him to try this dessert. He loves lemon/lime and poppy seeds cakes as much as I do, but we never tried the raw version before. I had a feeling this has to work. He ate rapidly, silently. Not a word. Is it good? Does he like it? Not a word. He looked to be really focused. "Mom, do you have other tarts like this one?" "Yes, honey. I have 3 more mini tart and a bigger one." "Good! The bigger one is mine!" Obviously, he loved it. How could he not love it? The tart crust is crisp and has a light nutty flavor. The lemon cream is light, lemony, very refreshing. The mini tarts are so beautiful,  decorated with  little blueberries and some lemon zest. Oh, and the lemon perfume...

I loved playing with raw food, again. A deliciously refreshing dessert, perfect for the hot weather in Bucharest these days. 35 degrees Celsius again... 

Happy Vegan Wednesday!

Tart crust

250 g raw almonds
50 g poppy seeds
4-5 tbsp agave syrup
Ground the almonds, but not too fine. Mix it well with the poppy seeds and agave syrup. Put the mixture in the tart pan (I had 4 mini tart & 1 medium sized), press it into the pan and refrigerate until using.

Lemon cream

200 g cashews
the zest of one lemon
1/2 - 1 tsp lecithin powder
5-6 tbsp fresh lemon juice
Fresh blueberries
Put cashews in cold water for 2-3 hours. Drain chashews, then blitz it in the blender, with the lemon juice, lemon zest and lecithine. I did not use more agave, as I wanted this dessert to be refreshing and lemony, not too sweet.

Fill the tart crust with the lemon cream, decorate with blueberries and lemon zest and refrigerate for minimum 1 hour. Serve cold.

Delicious. Enjoy! Happy Vegan Wednesday ♥