Submitted by: Teresa Pecinovsky
Prep Time: 30 Minutes
Cook Time: 0 Seconds
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.