These beautiful, tangy, lightly sweet, rich and creamy lemon tarts topped with berries are perfect for any spring or summer celebration. Made with pure ingredients like almond flour, coconut, and raw cashews, this recipe is vegan and paleo. These tarts are bit like lemon bars and bit like cheesecake, with a hint of coconut in the background. They are easy to whip up in the blender.

Beautiful paleo and vegan tarts topped with fruit and edible flowers.

While my daughter and I were at our local natural foods store a few weeks ago she asked to try a “Miracle Tart” from one of our favorite treat companies, Hail Merry. I was impressed with the wholesome ingredients, but unsure of how delicious these little pies would be. We picked up the lemon and the chocolate almond butter tarts for a special dessert. The whole family happily devoured the tarts any wished we had more. So the next day I set out to make similar tarts. Having made plenty of vegan and paleo cheesecakes in the past, I thought it would be easy. And it was!

Mini lemon vegan cheesecake tarts are a delicious and beautiful dessert.

While I often make creamy recipes with soaked raw cashews, the crust in this recipe is a bit different than ones I’ve made in the past. For my Vegan Key Lime Pie I used a traditional graham cracker crust, and for my Raw Raspberry Vegan Cheesecake slices and Vegan Peanut Butter Cup Cheesecakes I used date and nut crusts. This time, I made the crust out of almond flour, coconut, and coconut oil. The result was a nutty buttery shortbread like crust that was just divine with the smooth creamy filling. And now I’m inspired to make cookies with a similar mixture, but have to remind myself to slow down and focus on one thing at a time.

I made two batches of these sweet little lemon tarts during the testing process. The first time, I was ecstatic with the response from my family and friends. My girls asked for one the moment they got home from school and again after dinner. When a little friend came over for a playdate and tried one, her response was, “I love this! It tastes like Heaven!” What more could I ask for than that? I made the next batch in a mini muffin tin for an Easter party. This didn’t go quite as well. These tarts need to be served very cold. Left in the heat for even 20 minutes during the party they became overly soft. The lesson here is that these amazing lemon tarts are perfect for enjoying at home or dinner party dessert, they aren’t the best for brining to a pot-luck type of gathering. These little lovelies are perfect for keeping in the freezer. You can bring one or two out when you like and let them thaw a few minutes.

Pretty vegan tarts that taste like lemon bars and cheesecake. Topped with edible flowers and berries.

Citrus is prized for its mood-boosting powers and there’s no way anyone could look at these pretty tartlets, taste the bright creamy flavors, and not be happy. Beautiful and delicious lemon tartlets with almond coconut crusts and fresh berry garnish are just perfect for any spring celebration. Enjoy!

Easy vegan and paleo lemon tarts

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Yield: Makes about 10 standard or 24 mini

Vegan Paleo Lemon Tarts

Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 20 minutes

Beautiful and delicious mini lemon tarts with almond coconut crusts and fresh berry garnish. These beautiful lemon tarts are vegan, paleo, and gluten free.

Beautiful lemon tarts topped with berries and edible flowers.


  • 1 1/2 cups shredded unsweetened coconut
  • 1 cup almond flour
  • 2 tablespoons coconut or brown sugar
  • pinch of salt
  • 1/4 cup plus 2 tablespoons coconut oil, divided
  • 1 cup raw cashews, soaked in water overnight and drained
  • 1/2 cup fresh lemon juice
  • 2 tablespoons agave or coconut nectar
  • pinch of turmeric for color
  • zest of 1 lemon
  • fresh berries, for serving


  1. Preheat the oven to 350 degrees F. Line a muffin tin with parchment liners.
  2. For the crust, in a blender or food processor pulse the coconut, almond flour, sugar, salt, and 2 tablespoons coconut oil until coarsely ground and able stick together when pressed. Press about one tablespoon of crust mixture into the bottoms of liners. You may have extra crust dough. Bake for 10 minutes.
  3. Meanwhile, make the lemon filling. Clean out the blender or food processor. Add the remaining 1/4 cup of coconut oil, drained cashews, lemon juice, agave, and turmeric to the blender/processor. Blend until very smooth and creamy. Fill baked crusts and chill in the freezer for two hours. Garnish with lemon zest and fresh berries. Serve cold.


*Nutrition information is approximate for 1/10 recipe and calculated by a third party app.

Nutrition Information:
Yield: 10 Serving Size: 1/10 recipe
Amount Per Serving: Calories: 312Total Fat: 25gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 48mgCarbohydrates: 20gFiber: 6gSugar: 10gProtein: 6g