VEGAN LEMON TART WITH COCONUT WHIPPED CREAM

I remember many things about Easter as a child, but one of my favorites was the Resurrection Cake my mom made on Easter Sunday.  It wasn’t anything special – our favorite boxed yellow cake mix with chocolate fudge frosting, garnished with a cross fashioned out of sprinkles.  These days I might be more inclined to break out the Meyer Lemon Bundt Cake with Almond Glaze!  Heck, I’d even be good with fluffy Coconut Flour Chocolate Chip Cookies!

Anyway, it wasn’t really ever about the cake.  It was the meaning behind the Resurrection cake that I loved.  As a family, we celebrated the fact that our Savior indeed had risen, not because we deserved it (clearly, we’ve proven that!) but because He so loved each and every one of us.

Easter causes me to reflect on myself and my actions.  To know that Christ died for me, as undeserving as I am.  I fail day after day, yet He picks me up, wraps me tight, and forgives each and every little thing.  It is this kind of love that defines the word unconditional.  It is relentless and bound by nothing.

Ingredients
For the Crust:

• 1 3/4 c. almond flour
• 3 pitted Medjool dates
• 3 Tbsp coconut oil
• 1 Tbsp lemon juice
• 1/2 tsp salt

For the Filling:

• 1 1/2 c. raw cashews, soaked overnight (or soak 1-2 hours in freshly boiled water)
• 1/2 c. full fat coconut milk
• Zest of 3 lemons
• 1/2 c. lemon juice
• 1/3 c. pure maple syrup
• 1/4 c. melted coconut oil
• 1/4 tsp salt

For the Coconut Whipped Cream:

• 1 14-oz. can full fat coconut milk, refrigerated overnight
• 1 Tbsp pure maple syrup

Instructions

1. The night before: refrigerate 1 can of coconut milk.  Soak the cashews in cool water and refrigerate overnight.  If you forget to soak the cashews, then on the day you're making the tart, bring a small pot of water to a boil.  Remove from heat and pour the hot water over the cashews; soak 1-2 hours then drain.
2. ...............................

for full recipes please see : well-fedsoul.com

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