Submitted by: Teresa Pecinovsky
Prep Time: 30 Minutes
Cook Time: 0 Seconds
Servings: 8
No-bake dessert!
1 1/2 c. cashews
1 1/2 c. almond flour
7 tbsp. coconut
1/4 tsp. sea salt
3 tbsp. honey, raw
3 tbsp. coconut oil
2 tbsp. coconut oil
3 tbsp. coconut water
2 tbsp. maple syrup
1 tsp. vanilla extract
Place cashews in a medium bowl and cover with water. Leave at room temperature overnight. Drain.
Prepare the crust: Place almond flour, coconut, sea salt, honey, and 3 tablespoons of coconut oil in the bowl of a food processor or blender. Blend until smooth. Divide crust mixture into four portions and press each portion into the bottom and up the sides of four 3-inch tart pans. Chill in the fridge while you blend the filling.
Prepare the filling: Place the drained cashews, 2 tablespoons of coconut oil, coconut water, maple syrup (or you can use honey), and vanilla into the bowl of a food processor or blender. Blend until smooth. Divide the mixture evenly among the four tarts. (There will be a couple tablespoons left over.) Sprinkle with remaining coconut. Chill overnight. Serve cold.
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