Rosemary Lemon Tart from Dr. Kara Fitzgerald

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Playing The Healthy No-Bake Dessert That Promotes Longevity!

Crust Ingredients

  • 1 cup mixed sunflower / pumpkin seeds
  • 3/4 cup dried shredded coconut, unsweetened
  • 6 Medjool dates, pitted
  • 2 tablespoons coconut oil
  • 1/4 teaspoon salt 

Filling Ingredients

  • 1 cup lemon juice - 6-10 lemons, plus zest
  • 1 tablespoon gelatin or powdered agar-agar
  • 1 can (13.5 ounces) full-fat coconut milk
  • 1/4-1/3 cup Lakanto monk fruit syrup, to taste (or 3-6 tablespoons maple syrup)
  • 1 cup cashews
  • 1 teaspoon chopped fresh rosemary
  • 1/4 teaspoon salt
  • 1 cup fresh raspberries 


  1. Line an 8-inch springform pan or an 8- or 9-inch pie dish with waxed paper. 
  2. In a food processor, combine all the curst ingredients and process until the seeds are very small and it starts to stick together. You may need to scrape down the sides of the food processor intermittently. Empty the crust mixture into your prepared pan/dish and press down to coat the bottom evenly with no gaps. 
  3. For the filling, heat the lemon juice in a small pan on the stove until it begins to simmer. Then pour it into a high-speed blender, add the gelatin, and blend until frothy. 
  4. Add the remaining filling ingredients and blend until everything is completely smooth. This may take a few minutes, but you want there to be no remaining traces of cashew pieces. 
  5. Pour the filling on top of the crust and place in the refrigerator for about 4 hours to firm completely. 
  6. Serve garnished with raspberries. 

Recipe courtesy of Dr. Kara Fitzgerald.