No Bake Toasted Coconut-Lemon Torte

Hi friends,

Every year for Christmas, I am in charge of dessert at my house and every year I have to accommodate numerous allergies.  I usually make my chocolate torte, which you can find by clicking here (it was one of my first few posts!) but this year I wanted to switch up the flavour profile and go a little more fruity and tarte.

This dessert is totally vegan, soy-free, dairy-free, gluten-free & raw! A sure hit at your home and no one even has to know how you made it or how easy it was 😉 . If you don’t like coconut, feel free to switch up the topping with some fruit like blueberries or strawberries.

If you have any questions about the recipe, just holla atcha girl! This recipe is way easier than how it impressive it looks so I hope you’ll give this recipe a try! As always, I LOVE seeing your recipe creations.  Please tag me on all socials as @balancingandie so I can follow along 🙂 . To never miss a post again, you can subscribe to my blog on your right hand panel and you will be given a FREE download to help you with your weekly meal planning!




No Bake Toasted Coconut-Lemon Torte

Yield: 8

No Bake Toasted Coconut-Lemon Torte


  • 1 cup pecans
  • 1 cup unsweetened shredded coconut
  • 8 medjool dates (pits removed)
  • 1 heaping tbsp coconut oil
    Lemon Filling
  • 1 cup raw cashews (soaked in enough water overnight or for 6ish hours)
  • Juice of 1 lemon (about 2.5 tbsp)
  • Rind of 1 lemon (about 1 tsp)
  • 1/4 cup maple syrup
  • 1 1/4 cup full fat coconut cream
    Topping (Optional)
  • 1/2 cup unsweetened coconut flakes (or shreds) (pre-toasted or follow instructions below)
  • Other variations: blueberries, strawberries, dried lemon slices etc.


  1. Soak cashews for the filling overnight or for at least 6 hours. You can prepare the crust at this time or once the cashews are done soaking.
  2. Line a 9 inch pie plate with parchment paper for easy removal (optional but recommended). You can also use a different container, based on what you have but it may change the thickness of the torte.
  3. For the crust: blend all the ingredients in a food processor until the mixture is tacky. If not, add a bit more coconut oil. Press mixture firmly into a pie plate or pan you are using so there are no cracks and it is evenly distributed. Pop it into the fridge while you make the filling.
  4. For the filling: combine all ingredients other than lemon & rind into a high power blender. You may need to stop and stir at times. Do this until smooth. Stir in lemon juice and rind until incorporated. Set aside.
  5. Toast your coconut shreds in a pan for about 2 minutes on medium high heat until golden brown (watching it carefully because it will burn). Set aside.
  6. Remove crust from the refrigerator, top with filling and spread evenly with a rubber spatula. Top with coconut (once cooled) and return to the refrigerator to set for at least 1 hour or up to 1 day in advance.
  7. Keep this refrigerated until just prior to serving and enjoy!


If using toasted coconut, you don't need to re-toast it but mine wasn't. If you don't like coconut, substitute another nut in the crust and a fruit topping instead :).


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