Raw Coconut Cream Tart
Coconut Cream Tart
Makes a 9" tart
Crust
1 cup almonds
1/3 cup sunflower seeds
1 1/4 cup shredded coconut
1 cup packed raisins
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
1- 2 teaspoons water
Grind the almonds and sunflower seeds down to flour in a food processor.
Add the coconut, salt and raisins. Grind until completely broken down.
Add the water and vanilla, starting with 1 teaspoon water.
Process until the mixture forms a dough that will hold together. Add more water if needed.
Press into and up the sides of a 9" tart pan with removable bottom.
Filling
2/3 cup packed young coconut pulp
2/3 cup cashews
1/2 cup coconut water
1/4 cup coconut nectar
3/4 teaspoon pure vanilla extract
Pinch of salt
1/3 cup melted coconut oil
4 tablespoons melted coconut butter
Few drops stevia, if needed
In a high speed blender combine the coconut pulp, cashews, coconut water, nectar, vanilla and salt. Blend until smooth and cashews are broken down.
Add the oil and butter. Blend to incorporate.
Taste and add a few drops stevia if needed.
Pour the filling into the crust.
Set in the fridge for 12 hours before serving or in the freezer for part of the time.
Shared at Allergy Free Wednesdays
