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)
1 1/2 cups raw cashews
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
2 tablespoons coconut oil
3 tablespoons coconut water
2 tablespoons honey (I prefer a light honey such as clover)
1 teaspoon vanilla extract
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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