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.
- Prep Time: 10 minutes
- Total Time: 16 hours
- Category: Dessert
- Diet: Gluten Free
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.
Nutrition
- Serving Size: Makes four 3-inch tartelettes or 18 mini tartelett