Directions

• Grease a small round tart pan.
• Ground the flaxseed first. Then put the sunflower seeds, unsweetened shredded coconut and the turmeric powder in the bowl of your food processor or electric blender. Process until you get a crumbly mixture. Add the coconut oil and mix until well combined.
• Distribute the crust mixture into the prepared tart pan and press it down very tightly. Make sure to cover the whole surface of the pan.
• Let the crust chill in the refrigerator for 30 minutes while you prepare the filling.
• Start off by dissolving the agar-agar powder in one tablespoon of room temperature water.
• Place the soaked cashews, water, lemon juice, lemon zest, liquid stevia, melted coconut and dissolved agar-agar into the bowl of the food processor, and mix until you get a thick, creamy mixture.
• Once the crust has finished chilling and is firm, pour the filling on top of the crust and spread it out with the back of a spoon.
• Allow the lemon tart filling to chill in the refrigerator for a least another hour until it is firm before you serve it, because it will be easier to cut it into slices.