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Coconut Tart (Raw, Paleo, GAPs, Grain Free)

by Deliciously Organic on July 10, 2012

Coconut Tart via DeliciouslyOrganic.net #paleo #grainfree

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 via DeliciouslyOrganic.net #paleo #grainfree

Coconut Tart (Raw, Paleo, Gaps, Grain Free)

Serving Size: Makes four 3-inch tartelettes or 18 mini tartelett

Coconut Tart (Raw, Paleo, Gaps, Grain Free)

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).
 I also used a mini-muffin pan for the mini tartelettes.

Inspired by the Hail Merry coconut tart.


Ingredients

    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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{ 53 comments… read them below or add one }

Raj @ Velvet Aroma July 10, 2012 at 5:13 pm

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.

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Deliciously Organic July 11, 2012 at 6:50 am

Thanks! The cashews are listed first in the recipe since they need to be soaked overnight before using the rest of the ingredients.

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Raj @ Velvet Aroma July 11, 2012 at 8:40 am

:) I’m obviously blind. Thx for pointing it out!

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Deliciously Organic July 11, 2012 at 9:53 am

Haha..no worries. :)

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Beth July 10, 2012 at 5:19 pm

Sounds yummy! I have to bring something to a church gathering. This is perfect!

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Anna July 10, 2012 at 5:41 pm

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.

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Deliciously Organic July 11, 2012 at 6:49 am

What a coincidence! It’s great with maple syrup too! :)

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Stacy July 10, 2012 at 6:58 pm

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.

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Deliciously Organic July 11, 2012 at 6:51 am

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!

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Cheryl July 10, 2012 at 7:26 pm

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.

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Deliciously Organic July 11, 2012 at 6:49 am

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!

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Cheryl July 11, 2012 at 6:53 am

Thank you!

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Naomi July 11, 2012 at 6:20 pm

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.

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Naomi July 12, 2012 at 2:38 pm

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 :)

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Deliciously Organic July 12, 2012 at 3:44 pm

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.

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Kristina Mattson July 10, 2012 at 8:33 pm

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!

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Deliciously Organic July 11, 2012 at 6:48 am

You could use water and add a bit more vanilla or even use some coconut extract.

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Kristina Mattson July 12, 2012 at 8:22 am

Thanks!

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Cynthia Allen July 10, 2012 at 10:26 pm

Looks great! But how many cashews do you use?

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Deliciously Organic July 11, 2012 at 6:47 am

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.

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Cynthia July 11, 2012 at 9:48 am

I’m blind too!

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Katrina July 11, 2012 at 2:47 am

This sounds fabulous!

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Danijela July 11, 2012 at 6:32 am

Hello Carrie,
this looks great. I like honey, cashews and coconut, why I am sure this one really delicious. Lovely!

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Bev @ Bev Cooks July 11, 2012 at 7:35 am

GAH-lorious.

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TidyMom July 11, 2012 at 8:01 am

looks and sounds amazing Carrie!

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Allison [Girl's Guide to Social Media] July 11, 2012 at 8:32 am

Yummy. I love anything coconut especially when it’s a dessert!

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Maria July 11, 2012 at 10:09 am

Lovely summer dessert!

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Lucy Lean July 11, 2012 at 11:03 am

I’m really interested to try this – I’ve been using cashews in salad dressing recently.

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Debbie J P. July 11, 2012 at 11:43 am

Hi Carrie, THANK YOU for posting a vegan dish!!! I so look forward to giving this one a shot and I SO love coconut!!!

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aida mollenkamp July 11, 2012 at 1:41 pm

Coconut and cashew? Sounds fabulous, Carrie!

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Karen July 11, 2012 at 2:21 pm

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, :o) Thanks!

Do you have a recipe for Philly style soft pretzels? just curious ;o)

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Cheryl July 11, 2012 at 2:49 pm

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!

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Deliciously Organic July 12, 2012 at 1:21 pm

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.

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Andrea July 11, 2012 at 3:29 pm

Looks amazing and easy! Would it still work if you made 1 large pie instead of the little ones?

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Deliciously Organic July 12, 2012 at 1:20 pm

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.

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Beth July 11, 2012 at 4:12 pm

I don’t like cashews. Would it work with almonds instead of cashews?

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Deliciously Organic July 12, 2012 at 1:19 pm

Unfortunately, this recipe won’t work with almonds.

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Mitchel October 4, 2012 at 7:36 pm

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)

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marla July 12, 2012 at 6:24 am

Such a great all natural tart! Love cashew cream :)

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HeatherChristo July 14, 2012 at 12:46 pm

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!

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sarah July 14, 2012 at 6:47 pm

have you tried to make their chocolate tarts? they are AMAZING! i am looking for a recipe….

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Deliciously Organic July 16, 2012 at 7:32 am

The chocolate tarts are amazing! Here’s my version: http://deliciouslyorganic.net/fudgy-chocolate-tarts/#s.aan5ceddqbiaa

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sarah July 16, 2012 at 8:00 am

awesome!!!!! thank you! :)))

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Organic Meets Good July 23, 2012 at 9:37 am

this looks amazing!!

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Stephanie, The Recipe Renovator July 25, 2012 at 3:17 pm

Looks and sounds delicious, and I would also love to try adding some lemon or lime juice… mmmm.

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Recipe Hunter September 26, 2012 at 4:15 pm

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.

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Deliciously Organic September 27, 2012 at 11:05 am

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

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Katrin - therawfoodsisters.com April 14, 2013 at 12:44 am

Great recipe! Looove raw cakes. This both looks and sounds delicious!!

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Desiree July 25, 2013 at 4:47 pm

So I made this recipe. The crust came out great but my vitamix didn’t blend the filling to a smooth texture. I blended it several times and I was so disappointed with my vitamix :(. I don’t have a food processor. I figured my $600 Vitamix would suffice. So I ate the chunky filling. Any suggestions? Thank you for this yummy recipe.

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Deliciously Organic July 25, 2013 at 4:57 pm

That’s interesting. I would have thought the Vitamix would have blended it until creamy. The only thing I can think of is that the cashews hadn’t been soaked long enough. I would try soaking them overnight next time so they are extra soft and give it a try. Overnight soaking and a Vitamix should produce a super smooth texture.

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Desiree July 25, 2013 at 7:19 pm

I soaked them overnight! I soak nuts all of the time. That wasn’t the issue. I will try a double batch next time. Thanks for the response!

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Maggie Mahoney July 13, 2014 at 12:55 pm

I just got back from the grocery store and picked up a dangerously delish (and not to mention, pricy) Hail Merry tart. Had to find an alternative to going back to the store and clearing them out. This recipe is perfect!!

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Deliciously Organic July 14, 2014 at 7:53 am

You’re welcome! :)

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