Raw Mini Lemon Tarts

"I'm partnering with LÄRABAR® & Feedfeed! There’s always a delicious way to celebrate ? a brand new year and fresh starts. I’m committing to incorporating more creative ways to eat balanced, simple, nutritious foods that actually fuel me. I know the impact of eating well and I love getting creative with it. I have always loved LÄRABAR® Bars for their simple ingredients, and I made the cutest mini fruit tarts and they turned out perfect & I’m so happy to share!❤️✨ I used Lemon Bar LÄRABAR® Bars ? for the crust and homemade plant-based cashew cream for the filling, and fresh fruits on top! I purchased all of my ingredients at Kroger. From 1/6-1/19 you can get 10/$10 on LÄRABAR® Bars, and from 1/13-1/26 you can get 2 Multipacks for $12 at Kroger! These are perfect for entertaining or simply to enjoy throughout the week for you and your family — they are plant-based, processed sugar free, gluten free, and filled with deliciousness and love ? not to mention relatively easy to make! ? Hope you enjoy!"
-- @balancebylina
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  • Recipe Card
Prep time 30mins
Cook time 15mins
Serves or Makes: 8

Recipe Card

For the Crust:


For the Filling:


  • 1 1/2 cups whole cashews
  • 1/4 cup unsweetened almond milk, or water
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons maple syrup
  • 2 tablespoons lemon juice
  • pinch of salt

For the Toppings:


  • 1/4 cup strawberries, sliced `
  • 1/4 cup blueberries
  • 1/4 cup kiwis, sliced `
  • 1/4 cup mandarin oranges, separated into wedges


  • Step 1

    Soak 1 cup of raw cashews in hot water for 30 minutes.

  • Step 2

    While the cashews are soaking, start prepping the crust. Place Lemon Bar LÄRABAR® Bars in a food processor and blend until coarse crumbs form.

  • Step 3

    Place about 2 spoonfuls of the crumbled Lemon Bar LÄRABAR® Bars into 8 muffin cavities. Using your hands, press the crumbs into the muffin tin to create a sturdy crust, being sure to push some of the crust up the sides of the muffin tin. Place in the fridge to chill for 10 minutes.

  • Step 4

    After 30 minutes of soaking, place the cashews, vanilla extract, sea salt, lemon juice, almond milk, and maple syrup into the blender. Add more almond milk as needed in small increments. Puree until smooth and thick in texture.

  • Step 5

    Remove muffin tin from fridge and place prepared crusts on a large platter. Fill with a heaping tablespoon of the cashew cream. Garnish with fresh fruit and serve.