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No Bake Vegan Lemon Tarts

4 Minute Read

Written by Abby

These no bake mini lemon tarts are the perfect serving size if you're hosting a boozy brunch or a summer barbecue 🍋 But of course, we can't take all the credit! This delicious vegan and paleo recipe is adapted from Tyler Jean over at @functional.foods, and we gotta say...they're seriously too addicting ✨
Dates are a double whammy in this dessert, being both apart of the filling and the crust! Crushed walnuts and whole dates allow you to recreate a flour crust with its sticky, sweet, and savory amazingness. The filling on the other hand gets it kick from no other than Joolies date syrup! The original recipe calls for maple syrup, but, you know us, we can't help putting our dates in everything 😂
Good luck just having one! ✌️
What all goes into this easy no bake dessert? Here are the main ingredients you need: 
    1. Joolies Pitted Dates 
      • Don't forget to soak in warm water first! Why soak them? Well while they are juicy beforehand, this step allows them to become extra-hydrated to create the perfect texture for the crust.
    2. Coconut Flour
      • This acts as a great thickener, plus coconut flour is high in fiber and protein! You can substitute with almond or oat flour if needed. 
    3. Cashews
      • Be sure to soak these in filtered water for at least 2 hours beforehand. If you are soaking longer than 2 hours, place them in the fridge.   
    4. Joolies Date Syrup
      • The only natural sweetener needed for our filling. Plus you still maintain all the nutrient and health benefits of a medjool date in the syrup form. 
    5. 100% Lemon Juice
      • It's important to use 100% lemon juice and not from concentrate. Not only does it have a fresher flavor, but juices from concentrate is processed and usually has added preservatives in it! 
If you make this delicious treat, be sure to tag us on Instagram and Pinterest so we can see all your date-able date recipe recreations! And you can always comment below! 
Joolies Blog Pinterest Graphics-14


No Bake Vegan Lemon Tarts

Vegan, Paleo, Refined sugar-free

  • prep time: 2.5 hours
  • chill time: 4  hours
  • total time: 6.5  hours
Servings: 8


  • 15 Joolies dates, soaked & pitted
  • 1 cup walnuts, halved
  • 1/2 cup coconut flour
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cardamom
  • 1/8 tsp sea salt


  • 1 cup cashews, soaked for 2 hours
  • 1/3 cup Joolies date syrup
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup coconut oil, melted
  • 1/3 cup 100% lemon juice
  • 2 tbsp coconut flour
  1. In a small bowl, soak cashews in filtered water for 2 hours. Then soak pitted dates in warm water for 5 minutes.

  2. In a food processor, add the soaked dates and walnut halves until evenly mixed. Next, add in coconut flour, cinnamon, cardamon, and sea salt. Process until a sticky dough forms.

  3. Grab a mini muffin tin and press the mixture from the center to the edges and along the sides to form the crust.

  4. For the filling, drain the soaked cashews and add to food processor. Also add in the date syrup, shredded coconut, coconut oil, and lemon juice. Blend until smooth and creamy. Lastly, add in the coconut and blend until evenly combined. 

  5. Pour the filling into each tin and pop in the fridge for about 4 hours then enjoy! 

Store in an air-tight container in the fridge for up to 5 days.