Lemon Chiffon Tarts (Rawfood, Vegan)

It is time we had some citrusy fun lovelies!

I was playing around with some Rawfood ingredients and had a bunch of lemons, thus the idea for these pretty pucker punch, (say that 3 times fast!) delights. I will say, I am more of a lime person, however, I have been known to scarf down slices of lemon meringue and lemon chiffon pie when the occasion calls for it. I am a lemon pie purist, real lemon curd is a must in my life. If you are looking for a serious sour/sweet and totes deelish lemon curd recipe, click here:

http://thekinkycoconut.blogspot.ca/2013/07/real-lemon-curd-meringue-pie.html

The curd has eggs and dairy but this lemon chiffon tart recipe is vegan, Rawfood, and a smack to all the right taste buds. You gonna like it! Mwuah hahahaha

It's actually very much an icebox style lemon chiffon pie recipe.

If you have never heard of lemon chiffon, sit back and allow me to drop some fluffy citrus knowledge on ya'll.

Lemon meringue pie is known for it's tart, citrus, lemony filling, which is piled with pretty beaten sugared egg whites called meringue. For lemon chiffon pie, the meringue gets folded into the filling and then poured into the crust, and boom! You have tasty magic. Cue oohing and awwing...

Every bite is a light, airy, sunshine-filled joy. 

Now, how can one possibly go about recreating fluffy goodness in a Rawfood, vegan,(meaning egg-free) version?

It was actually really easy and did not take too long either, (minus the soaking of nuts) which is always a bonus in my neck of the kitchen adventures. 

I also like that it's healthy, chock full of good fats, and a nice cool treat. Perfect for hot summer days. Here you go pretties, I hope you have fun with it, like I did. As always, pics follow to guide you and help with the drool factor, good times.

LEMON CHIFFON TARTS (RAWFOOD, VEGAN):

Ingredients:

Filling-

1 recipe Vegan, coconut whipped cream. Prepare when the recipe says to. (Click the link to get it)

http://thekinkycoconut.blogspot.ca/2015/07/vegan-coconut-whipped-cream.html 

1 1/2 C Soaked 4 hours, and rinsed raw cashews

1/4 C soaked 2 hours, and rinsed raw macadamia nuts

2 Tbsp Soaked 1 hour. and rinsed raw pine nuts

Juice of 5 Lemons (3/4 C)

Zest of 2 Lemons

1 Tbsp EVOO organic (extra virgin olive oil)

2 Tbsp Melted Organic raw coconut oil

1/2 tsp Walnut oil, cold pressed

2 tsp Vanilla extract

3/4-1 C Grade B maple syrup (depends on how sweet or tart you prefer, adjust to taste)

3/4 C Filtered water

1/2 tsp Pink sea salt

Crust-

2 C Almond meal

14 C Tiger nuts (roar)

1/2 C Small coconut shred, unsweetened

1/2 tsp Pink sea salt

1/4 C Grade B maple syrup

1 tsp EVOO, organic

1/4 tsp Walnut oil, cold pressed 

1 Vanilla bean, seeds scraped

Method:

Crust-

-Mix all dry ingredients

-Add wet to dry and combine

-Using a muffin pan that holds 12 muffins, rub a very small amount of coconut oil in the bottom and on sides of muffin cups.

-Gently press the crust evenly into each round, about 2-3 Tbsp each one.

-Keep aside.

Filling-

-Place all ingredients except oils and whipped coconut into a blender, blend until smooth. Add a bit of water if necessary but not too much because oils still have to be added in.

-Add oils to mixture and blend well. Should have a very smooth, creamy, and thick consistency. You do not want a watery liquid.

-Chill for 30 minutes in fridge.

-Prepare and whip the coconut cream 10 minutes before filling has been in fridge for 30 mins, keep aside. 

-Remove lemon filling from fridge, stir through once.

-VERY gently, fold in whipped coconut cream.

-When well incorporated, portion out the filling between the twelve cups. The filling will be runny and rather liquidy, this is fine.

-Place the pan in the freezer and freeze 8-12 hours or overnight.

-To remove from container, take out of freezer and place on counter for 5-10 minutes. Not too long because this pie melts. It is meant to be eaten very cold, think of it as an icebox pie.

-Using a knife heated under hot water and dried, run along edges and gently pop them out of the trays. I leave the tarts on plates for about 5-10 minutes and they are perfect for serving.  

This recipe makes enough for 12, if you have leftover, put it in mini mason jars, chill and enjoy as a soft pudding.

I am so looking forward to hearing about your experiences with this delightful, raw vegan, icebox pie. Leave your comments or questions down below, and don't forget to subscribe!