Coconut Vanilla Cream Tart
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Coconut Vanilla Cream Tart

Submitted by: Teresa Pecinovsky

Prep Time: 30 Minutes

Cook Time: 0 Seconds

Servings: 8

No-bake dessert!

Ingredients

  • 1 1/2 c. cashews, raw, organic
  • 1 1/2 c. almond flour, organic
  • 7 tbs. coconut, unsweetened, organic
  • 1/4 tsp. sea salt, unrefined and pure
  • 3 tbs. honey, raw, unfiltered, organic
  • 3 tbs. coconut oil, raw, extra-virgin, organic
  • 2 tbs. coconut oil, raw, extra-virgin, organic
  • 3 tbs. coconut water
  • 2 tbs. maple syrup, pure, organic
  • 1 tsp. vanilla extract, organic

Directions

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.