No-Bake Lemon Berry Coconut Cream Tart (vegan, gluten-free, refined sugar-free

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 cups Berries, mixed summer
  • 3 Lemons, zest from large
  • 3/4 cup Meyer lemon

• Canned Goods

  • 2 (5.4 ounce / 160 ml each cans unsweetened coconut cream, small unsweetened

• Condiments

  • 3 tbsp Maple syrup
  • 5/8 cup Maple syrup, light

• Baking & Spices

  • 2 pinch Sea salt, fine
  • 1/8 tsp Turmeric, ground
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 3/4 cup (180 melted and cooled extra-virgin coconut oil, extra-virgin

• Nuts & Seeds

  • 1 1/2 cups Almonds
  • 1 3/4 cups Cashews, raw
  • 2 tbsp Chia seed, finely ground white
  • 1/2 cup Coconut, unsweetened

• Liquids

  • 1/4 cup Water

Found on bojongourmet.com

Description

Ingredients

• 1 ½ cups (160 g) sliced almonds (or 1⅛ cups whole almonds)
• ½ cup (40 g) unsweetened shredded coconut
• pinch fine sea salt
• 2 tablespoons (30 ml) maple syrup
• 1 ¾ cups (230 g) raw cashews, soaked in cool water for 4-12 hours (or covered in boiling water and soaked 1-2 hours)
• 2 tablespoons (10 g) finely ground white chia seed
• ½ cup + 2 tablespoons (145 ml) light maple syrup (preferably grade A amber)
• zest from 3 large lemons (preferably meyer; 2 tablespoons lightly packed)
• ¾ cup meyer lemon juice (from 3-5 large meyer lemons)
• ⅛ teaspoon ground turmeric (optional, for color)
• pinch fine sea salt
• ¼ cup (60 ml) cool water
• ¾ cup (180) melted and cooled extra-virgin coconut oil
• 2 small (5.4 ounce / 160 ml each) cans unsweetened coconut cream, chilled at least 2 hours
• 1 tablespoon (10 ml) maple syrup
• ½ teaspoon vanilla extract
• 2-3 cups mixed summer berries, large berries halved or quartered

Directions

• In the bowl of a food processor, process the almonds, coconut, and salt until finely ground. Drizzle in the maple syrup and pulse until the mixture clumps together. Use moistened fingers to press the crust into the sides, then the bottom, of a 9” tart pan with a loose bottom. Chill.
• Rinse and drain the cashews and place them in the bowl of a blender with the ground chia, maple syrup, lemon zest and juice, turmeric, and salt. Blend on low, gradually increasing to high, gradually adding the water. Blend on high for 2-3 minutes until silky-smooth, scraping down the sides of the blender as needed. Add the melted coconut oil and blend until just combined; dont over process or the mixture could become grainy. Pour the filling into the chilled crust, and chill until firm, about 4 hours (or cover and chill overnight).
• Without tilting or shaking the cans, remove the coconut cream from the refrigerator, open the cans, and scrape the firm top part into the bowl of a stand mixer fitted with the whip attachment, discarding the liquid. Add the maple syrup and vanilla extract and whip until the mixture holds soft peaks. When the tart filling is firm, remove from the refrigerator and top with the coconut cream and berries. Optionally chill again to firm the coconut cream, 30 minutes or up to several hours.
• Carefully remove the sides of the tart pan and place the tart on a platter or cutting board. Use a large, sharp chef’s knife to slice the tart into slender wedges, wiping the knife clean between cuts. The tart keeps well, refrigerated airtight, for up to 3 days.