All Recipes

Directions

• CRUST
• 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 tart pan with a loose bottom. Chill.
• FILLING
• 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; don’t 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 if you can).
• TOPPING
• 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 gets soft. When the tart filling is firm, remove it from the refrigerator and top it with the coconut cream and berries. Optionally chill again to firm the coconut cream, for 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.