Coconut-lime 🥥 vegan tart


written by @juliarecipes



I have been inspired by my fellow food blogger and friend Nick from to try to create vegan dessert. He made this divine vegan lemon meringue pie and as much as I couldn’t believe, that there is a possibility to recreate one of the famous desserts, such as lemon meringue pie in vegan version, he did it!🙌

This post is as well as collaboration with other amazing food bloggers, cooks and bakers and we will all make you salivate over our  VEGAN DESSERT CREATIONS (to see the other vegan desserts created by the other amazing food bloggers, please scroll down).

Me personally, I don’t have any experience in vegan baking (cooking yes, but not real baking). So I had to browse a bit through the internet to educate myself, how and  what not to use, and what I can substitute for example for eggs or butter & etc. In traditional baking you always use eggs, butter, milk, right? But these ingredients are absolute no in vegan cuisine. I have learned, that in vegan baking, desserts or sweets, is often used these ingredients:


7 Main Ingredients used in Vegan Baking

  • Coconut oil is a vegan butter, it stays solid at room temperature and when need it in liquid form, just reheat it.
  • Organic sugar & sweeteners, this might come as a surprise: conventional sugar cane sugar is often not vegan because of the animal bone char through which it is sometimes processed and bleached. There is many varieties of organic sugars and sweeteners, such as beet sugar, dates sugar, coconut sugar, apple honey,  Agave nectar or maple syrup 🍁
  • Oat milk All plant-based milks (almond, coconut ) can be used in baked goods, but, oat milk is the absolute best. This is because it has a high sugar content, which allows it to brown nicely when baked. It also adds a subtle sweet taste, as cow’s milk does.
  • Aquafaba is an amazing egg substitute. It can be whipped like an egg white and will hold a stiff, fluffy foam when beaten with cream of tartar. You can get it in health stores.
  • Vegan chocolate  unsweetened chocolate is almost always vegan. Look for dairy-free, organic, or vegan labels.
  • Lemon juice usually buttermilk is used in baked goods to boost baking soda’s ability to leaven and tenderize, but that’s not an option for vegan bakers. The best substitute is lemon juice, which is 10 x more acidic than vinegar. Because of this, it does a great job at mimicking buttermilk’s abilities, helping your cakes to rise and biscuits to be fluffy.
  • Agar Agar It’s a vegan gelatin substitute, a thickener for soups, in fruits preserves, ice cream and others desserts. It is made from dried red algae. As with traditional gelatin, this vegan substitute has a neutral flavor and does NOT taste like seaweed.


Well simply said, vegan baking isn’t that difficult as I imagined, it’s just challenging in aspect of getting all the right ingredients. But if you have a health store near to you, it shouldn’t be a problem at all. I choose this beautiful coconut-lime vegan tart, when it comes to my first vegan dessert. It doesn’t even require baking yay! So for the beginner, I found this recipe fairly easy and extremely yummy. So let me tell you how I did it.




Preparation time: 45 minutes⭐cooking time: 10 minutes or less⭐ servings: 8 slices


for the crust

  • 1 1/4 cups rolled oats
  • 1/2 cup shredded coconut
  • 1/2 cup almonds
  • 10 dates, pitted
  • 4 tbsp coconut oil
  • 2 tbsp apple honey or brown rice syrup

for the filling

  • 1 cup lemon juice
  • 1/4 cup maple syrup or agave syrup
  • 400 ml full fat coconut milk
  • 2 tsp agar agar powder
  • 3 tsp Amazing Grass organic wheat grass or Matcha Powder


  1. Grease a 8-inch tart tin with a removable bottom with coconut oil. In a food processor combine all the ingredients for the crust and pulse until everything comes together and looks like wet sand.
  2. Add more apple honey, if not wet enough. It has to stick together.Firmly press the mixture into the bottom and sides of the prepared tart pan.
  3. Pour ingredients for the filling (except the agar agar powder) in the saucepan and place on the stove on low heat.
  4. When the mixture becomes warm, add the agar-agar. Stirring constantly, cook until agar completely dissolves.
  5. Allow to boil for approximately 1 minute or until the agar agar powder is completely dissolved.
  6. Pour mixture into tart and refrigerate for at least 4 hours, better overnight to set.
  7. Garnish with your favorite fruit and serve with nice cup of coffee or matcha tea.



Here are the other 11 amazing recipes for Vegan dessert

Vegan Lemon Meringue Pie by Nick



Vegan Shortbread Cookies by Sarah

slice of honey

Vegan Ginger Coconut Pear Cake by Ally


Vegan Chocolate Salami by Anthea


Vegan Banoffee Pies by Winola


Vegan blackberry crumble pie by Maya


Vegan Biscoff Tiffin by Jasmine


Vegan Chocolate Caramel tart by Teresa


Vegan Berry Brie Strudel by Kathy

berry and brie

Vegan Beetroot Brownies by Reka


Vegan Lemon Coconut Frangipane Tart by Marie


23 thoughts on “Coconut-lime 🥥 vegan tart

  1. Wow, I find it hard to believe you are someone who doesn’t bake often. This is absolutely amazing. I love everything about it, the coconut flavour, the sweeteners you used, the oaty, nutty base and the smooth filling. And the presentation is just gorgeous. Can’t wait for everyone to see this!! Thanks so much for making this post Julia!! Will E-mail you soon.


    1. Thank you Nick, I am so happy to be part of this collaboration and getting into the world of vegan baking😄 I do bake extremely often😅 I am a baking queen hihi 👑but it’s more the traditional way😋vegan baking is all new to me😃

      Liked by 2 people

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