Every once in a while, I come across a dessert that makes me head straight to the kitchen, immediately working to adapt my own version. I had my first bite of this delightful tart while in Texas and proceeded directly to Whole Foods for ingredients. Several days of testing led to a wonderful result. A creamy, sweet tart with nice coconut flavor and a cold melt-in-your-mouth crust. It doesn’t require any heat to prepare, which is an added bonus during the hot summer months.
I’ve never made cashew cream and enjoyed this opportunity to try it out. I prefer to soak nuts overnight to reduce the phytic acid, so I think it’s essential to drain the cashews before making the cream.
The tarts need to be eaten as soon as they come out of the refrigerator. As you’ve noticed, I love my organic dairy, so I’m excited to give you a dairy free, grain free, and raw dessert.
Coconut Tart (Raw, Paleo, Grain Free, GAPs)
If you don’t have coconut water, you can substitute with water and add a little extra vanilla extract or even try a little coconut extract. You can also substitute the honey for maple syrup (keep in mind if you do this it will not be a “GAPs approved” recipe).
Inspired by the Hail Merry coconut tart.
Makes four 3-inch tartelettes or 18 mini tartelettes (I used a mini-muffin pan for the mini tartelettes)
Cashews:
1 1/2 cups raw cashews
Crust:
1 1/2 cups almond flour
1/3 cup plus 2 tablespoons unsweetened coconut, divided
1/4 teaspoon Celtic sea salt
3 tablespoons honey (I prefer a light honey such as clover)
3 tablespoons coconut oil
Filling:
2 tablespoons coconut oil
3 tablespoons coconut water
2 tablespoons honey (I prefer a light honey such as clover)
1 teaspoon vanilla extract
Instructions:
Place cashews in a medium bowl and cover with water. Leave at room temperature overnight. Drain.
Place almond flour, coconut, sea salt, honey and 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 (or press 1 heaping teaspoon of crust into mini muffin cups). Chill in the fridge while you blend the filling.
Place the drained cashews, coconut oil, coconut water, 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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I rave about myself every night at the dinner table, “Honey, can you believe I made this??” And it’s all thanks to you!! (and teaching me that organic butter is welcomed and embraced! No more fat free, yay!!
{ 48 comments… read them below or add one }
Mmm.. this looks devine! I’m always on the hunt for gluten free desserts.. adding this to my list of must tries. Btw – it looks like you forgot to list cashews in the list of ingredients.
Thanks! The cashews are listed first in the recipe since they need to be soaked overnight before using the rest of the ingredients.
Haha..no worries.
Sounds yummy! I have to bring something to a church gathering. This is perfect!
How weird is this!!! I literally just got back from Dallas, TX, and while I was there, I picked up the new Coconut Vanilla Creme Hail Merry Tart.. oh my gosh! I love Hail Merry’s tarts so much, and was anxious to try this new flavor. It’s by far my favorite. So, naturally, I came straight home & tried making my own version as well. Pretty much exactly like this one, except I stayed true to the maple syrup. Excellent dessert, and so easy, too.
What a coincidence! It’s great with maple syrup too!
This looks awesome!
When I try to print, I am disabled from highlighting, so at to print “selection”. When I click the provided “Print” link, it only loads the recipe title. I am in FF; I will try in IE. Just thought I’d let you know.
I fixed it! The software keeps changing my print link coding even though I enter it in correctly. I’m hoping they will fix the bug soon!
Is there a reason that I can’t copy and paste this recipe? I am trying to send it as an email to myself so I can make it later, and this site will not allow me to do so.
I had to disable the ability to right click because I had too many people taking my content and republishing it on their own sites. If you look at the bottom of the post there is a green button. Hoover over that button and you’ll see there is an option to email the post. Hope that helps!
Thank you!
I just did this and it only sent me the title and part of the introductory paragraph. I don’t want to give away or sell your recipe, I just want to add it to my cookbook file.
Well, I tried it again, and here is what arrived in my inbox:
Coconut Tart (Raw, Paleo, GAPs, Grain Free)
Source: deliciouslyorganic.net
A creamy, sweet pale tart with nice coconut flavor and a cold melt-in-your-mouth crust. It doesn’t require any heat to prepare, which is an added bonus during the hot summer months.
Can I safely assume that this is your intention? If that is true, then I will give up, but if not, I’d love to not have to write it down with pencil and paper to transfer to my recipe files. I don’t know how to interpret your silence on this. I mean, you have been responding to later comments than mine, so I know you have to have seen it. Should I just drop the subject? Or am I not giving you enough time? I’ll shut up now
Thanks for letting me know. The reason I didn’t get back to you immediately is because I wanted to test it myself and then talk to my IT guy for a possible solution before replying. I tested and see that it’s just the beginning of the post. I will try and find a solution to this. In the meantime, if you hit “print recipe” you can copy and paste the recipe into your recipe software.
Looks fab! What would suggest as a sub for the coconut water, I don’t have this ingredient and really don’t want to buy anything special since I have everything else. Thanks!
You could use water and add a bit more vanilla or even use some coconut extract.
Thanks!
Looks great! But how many cashews do you use?
The recipe calls for 1 1/2 cups. It’s listed as the first ingredient since you need to use it first and soak them overnight.
I’m blind too!
This sounds fabulous!
Hello Carrie,
this looks great. I like honey, cashews and coconut, why I am sure this one really delicious. Lovely!
GAH-lorious.
looks and sounds amazing Carrie!
Yummy. I love anything coconut especially when it’s a dessert!
Lovely summer dessert!
I’m really interested to try this – I’ve been using cashews in salad dressing recently.
Hi Carrie, THANK YOU for posting a vegan dish!!! I so look forward to giving this one a shot and I SO love coconut!!!
Coconut and cashew? Sounds fabulous, Carrie!
Can’t wait to pass this one off to my husband. He has been obsessed with making coconut ice cream lately. I think this will make a nice substitute. And, he won’t be able to burn it,
) Thanks!
Do you have a recipe for Philly style soft pretzels? just curious ;o)
raw, roasted, salted or unsalted cashews? does it have to be cashews? I have hazelnuts on hand, would that work? Looking forward to trying this recipe – looks delicious!
The recipe needs raw cashews (Thanks for pointing that out – I added the word “raw” in front of cashews in the recipe). Unfortunately, it won’t work with hazelnuts.
Looks amazing and easy! Would it still work if you made 1 large pie instead of the little ones?
Yes, you can make 1 pie, but I’m not quite sure what size dish (I didn’t test that). I would think a smaller cheesecake pan (maybe 6″) with removable sides would work well.
I don’t like cashews. Would it work with almonds instead of cashews?
Unfortunately, this recipe won’t work with almonds.
if you have had Hail Merry’s you dont realize there are cashews in it, the raw cashews wont have too much flavor and will take on the flavor of the vanilla and honey or maple syrup (real maple syrup with have a stronger flavor I think)
Such a great all natural tart! Love cashew cream
I am obsessed with coconut. I also have gotten very into using raw cashews as a thickener- this looks like a really good place for me to enjoy both!
have you tried to make their chocolate tarts? they are AMAZING! i am looking for a recipe….
The chocolate tarts are amazing! Here’s my version: http://deliciouslyorganic.net/fudgy-chocolate-tarts/#s.aan5ceddqbiaa
awesome!!!!! thank you!
))
this looks amazing!!
Looks and sounds delicious, and I would also love to try adding some lemon or lime juice… mmmm.
Can’t wait to try this recipe, thank you. I will however, be using raw agave nectar instead of honey. Honey is likened to HFCS in the Paleo perspective due to the reactions it causes in the body. Thanks again.
I understand that “sugar is sugar”, but I haven’t read anything written by a Paleo/Primal writer that honey is likened to HFCS and that instead we should eat agave. If you have any sources do you mind sharing? I’d love to read their perspective. Here is an article about agave that you mind find interesting: http://www.westonaprice.org/modern-foods/agave-nectar-worse-than-we-thought
Great recipe! Looove raw cakes. This both looks and sounds delicious!!
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