Lemon Tarts and Lemon Bars are generally butter, flour, and sugar-filled desserts left only for those who consume animal products. Chef Joy Houston gives you a vegan, raw, protein-packed version of this classic dessert that is a mouthwatering treat. Use a 9×9 glass pan to make bars and a pastry cutter or tart pan for the tarts.
3/4 cup macadamia nuts
1 scoop Sunwarrior Vanilla protein powder
3/4 cup diced dried pineapple
1/2 cup dried coconut
Zest from two lemons
3 to 4 tablespoons fresh squeezed lemon juice
Fresh mint leaves
Pulse crust ingredients in the food processor to form a dough-like consistency. Press the dough into the bottom of a 9×9 inch glass pan that has been wiped with a light coconut oil coating. Or, for a fancier version, press 1 and 1/2 tablespoons of the dough into a pastry form. You will need to coat the inside of the pastry form with coconut oil as well to keep the mixture from sticking.
To make the filling, blend the topping ingredients in the food processor until creamy, being careful not to overblend.
Top the crust with the topping. Refrigerate or enjoy fresh after garnishing with berries and mint.