Paleo Coconut Tart (Raw, GAPs, Grain Free)

By ROBandSEAN

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

Details

Servings 4
Adapted from deliciouslyorganic.net

Preparation

Step 1

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.