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    Home » Recipes » Raw Vegan Cooking

    Raspberry Lemon Mousse Tart

    Published: Aug 3, 2014 · Updated: Apr 7, 2021 · This post may contain affiliate links.

    This raw lemon mousse tart, made with a nut crust of almonds, macadamia nuts, and shredded coconut, is astoundingly light and flavorful. Recipe from Practically Raw: Flexible Raw Recipes Anyone Can Make by Amber Shea Crawley, Andrews McMeel ©2014, reprinted by permission. Photo by Ben Pieper.

    Makes: 16 servings

    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

    Lemon Raspberry Mousse Tart by Amber Shea - vegan and raw recipe

    •  Here are more raw desserts.

    *This post contains affiliate links. If the product is purchased by linking through, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

    More recipes you may enjoy

    • Raw Vegan Strawberry Jam
    • Chocolate Covered Apricots and Hazelnuts
    • Almond Butter Protein Balls
    • Vegan Nutella

    Reader Interactions

    Comments

    1. Sue says

      June 07, 2021 at 1:01 pm

      Where is the link so I can print it, please?

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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