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Raspberry Lemon Mousse Tart - Summer Desserts No Bake

June 20, 2018


Raspberry Lemon Mousse Tart

For the crust:

  • 1 cup dry (raw, unsoaked) almonds

  • ¾ cup dry (raw, unsoaked) macadamia nuts

  • ¾ cup unsweetened shredded coconut

  • 1 cup golden raisins

  • ¼ teaspoon sea salt

For the mousse:

  • 1½ cups cashews, soaked for 2 to 4 hours and drained

  • ⅔ cup coconut water

  • ¼ cup lemon juice

  • ¼ cup agave or coconut nectar

  • 2 teaspoons grated lemon zest (optional)

  • ¼ teaspoon vanilla extract

  • ¼ teaspoon sea salt

  • ⅛ teaspoon turmeric (optional, for color)

  • ¼ cup melted coconut oil

To serve:

  • 1 cup fresh raspberries

For the crust: Pulse the almonds, macadamias, and coconut 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.

For the mousse: Combine all ingredients in a high-speed blender and blend until smooth.

To assemble and serve: Fill the chilled crust with the lemon mousse. Chill the tart for at least 1 hour, or until ready to serve. Top with fresh raspberries just before serving.

Substitutions:

– Almonds: pistachios
– Macadamia nuts: cashews
– Raisins: pitted dates
– Coconut water: ½ cup filtered water plus 2 tablespoons agave nectar

Variations:
– Replace ½ cup of the cashews in the mousse with Irish moss gel (see page 19) for an airier mousse.
– Divide the crust and filling between 4 to 6 mini tartlet pans instead of using one large one.

Nutrition information
Per serving: 247 calories; 18.3g total fat; 20.1g carbs; 3g fiber; 4.8g protein

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