No-Bake Lemon Tart with Lemon Poppyseed Rbar Crust | Dairy, Gluten, & Grain Free
March 14 is a favorite day for many… probably because it is Pi-Day! Any day that I can combine my love of food and math is a reason to celebrate!
If you follow along with me on Instagram and Facebook, you’ve probably seen my love for Rbar a time or two. You may have even been one of the lucky few to receive a free box of them!
Rbars are simple ingredient energy bars that are some of my favorite convenience snacks to keep on hand! Their bars are made with 7 ingredients or less. That’s right, ONLY SEVEN AT THE MOST!
What’s even better about these bars is that they can double for a quick crust for pies, tarts, or cheesecakes. Seriously, who doesn’t love eliminating an entire step of a recipe?!
When I first tasted Rbar’s Lemon Poppyseed flavor, I knew exactly what I wanted to do with a bunch of them. I’m not normally a big lemon fan, but these bars, and now this tart have changed my mind about all things lemon – it’s just so refreshing!
This No-Bake Lemon Tart is super easy to make and – BONUS, NO BAKING IS INVOLVED! For my tart, I frosted it with a dairy-free cool whip, but you could use regular cool whip or totally omit it. Your tart will still be creamy, tangy, and delicious!
Grab the recipe for this below and don’t forget to pin it to your Pinterest board if you want to save the recipe for later.
| Prep Time | 10 minutes |
| Passive Time | 45 minutes of cooling |
| Servings |
|
- 3/4 cup Chopped raw cashews soak for 30 minutes prior(optional*)
- 1/4 cup Coconut oil melted
- 1/2 cup Coconut cream
- 2-3 tbsp Honey depending on sweetness desired
- 3 tbsp Fresh lemon juice
- 2-3 tsp Lemon zest use more or less depending on tanginess desired
- 1 tsp Pure vanilla extract
- 1 pinch Pink salt
- 7 Lemon Poppyseed Rbar Energy bars
- 1-2 cups Dairy-Free Cool Whip thawed (optional)
Ingredients
|
|
- Between two sheets of parchment paper, lay out the Rbars in a honeycomb shape.**
- With a rolling pin, roll out the bars until about 1/4-1/3" inch thick.
- Transfer the crust into a pie or tart pan and press down into the pan and along the sides.
- In a food processor or high-powered blender, combine the remaining ingredients until completely smooth.
- Pour the lemon filling into the crust and spread out evenly.
- Top with cool whip.
- Freeze for 45 minutes or until firm. You could also refrigerate your tart overnight.
- Enjoy this Lemon Tart frozen or thawed. Both ways are delicious!
*Soaking the cashews softens them, therefore, making them blend up easier.
**You can skip steps 1-2 and just press the bars into a pan by hand. I just find that rolling them out, yields a more even crust.