Raspberry Lemon Mousse Tart

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

•  Here are more raw desserts.

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