Vegan Raspberry Lemon Tarts

Raspberry Lemon Tart by Isabel Hsu


2 scoops ALOHA Vanilla Protein Powder

1 package of Emmy’s Organics Raspberry Cookies

1 cup raw cashews, soaked overnight

1 cup coconut cream

2 Tbsp coconut oil

Juice of 2 lemons

1 Tbsp lemon zest

½ tsp vanilla bean paste

pinch of salt


  1. Transfer Emmy’s Organics Raspberry cookies to a food processor and process until loose and crumbly dough forms.
  2. Transfer mixture to a parchment lined baking sheet and press down firmly with a flat object to form a packed crust.
  3. Combine remaining ingredients in the food processor and blend until smooth and creamy.
  4. Pour the batter on top of the raspberry cookie crust and spread to form an even layer.
  5. Place in the freezer to set overnight. Once firm, remove from baking sheet and slice into 12 squares bars.


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