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chilled uncut

So I have this small love affair with Hail Merry’s Raw Vegan Tarts and Raw Coconut Macaroons. My absolute favorite tart flavor is the lemon.  YUM YUM YUM!! The only problem with this relationship is that each sweet, rich, tart little temptress  is $5. And they are not big. I have to force myself to ration these babies out or I will go broke. So I decided to surf around on the internet looking for a decent tart recipe I could Paleofy. And I found this little gem from Tessa who tackled the hard part. I made a few tweaks to my own liking and they came out DELICIOUS!!! Give them a try.

Ingredients:

For the Crust:

  • 3/4 cup raw almond flour (or equivalent almonds ground)
  • 1/2 cup  walnuts
  • 1 cup unsweetened shredded coconut
  • 1/4 cup honey
  • 1 tsp vanilla
  • 1/4 tsp sea salt
  • zest of one lemon.

For the Filling

  • 1 cup raw cashews
  • 1/2 cup coconut oil
  • 1/3 cup full fat canned organic coconut milk
  • 1/3 cup lemon juice
  • 1/3 cup honey
  • 2 tsp vanilla
  • grated zest of 2 lemons
  • 1/4 tsp salt
  • 1-2 tsp of lemon extract.( Add this last. Taste the mixture before you add it to determine how much more lemon flavor you want. I like it pretty tart so I added 2 tsp.)

Steps:

  • First, Place all your cashews in a bowl and fill bowl with enough water to cover the cashew and let them soak for AT LEAST AN HOUR. Longer is better.
  • For the crust you want to start by grinding your almonds (unless you have almond flour) and walnuts into a flour in a food processor. I can easily find almond flour but I’ve never seen ground walnuts. The original recipe did not call for walnuts but the addition of the walnuts gives the crust a cookie dough like flavor.
  • Add the remaining dough ingredients and pulse until well blended. (You can do this without a food processor but you will need some sort of grinder to grind up the nuts, then blend the remaining ingredients by hand)
  • You should have a very think dough that will look something like this:

crust2

  • Using muffin tins or mini muffin tins (I would use liners if you have them because they are tough to remove otherwise) press enough dough into each cup to cover at least 3/4 of the way up the sides.

crust in cups

  • Chill these babies while you make the filling.
  • Clean out the food processor bowl and blade, then reassemble it to use for the filling.
  • Once your cashews have soaked for at least an hour, drain and rinse then then add them to the food processor.
  • Add all other filling ingredients to the food processor bowl then let it blend, blend, blend until it is creamy. It will look like this. Taste for your preferred level of sweetness/tartness. Feel to add more honey (or stevia) or more lemon extract.
  • fillingOnce the filling is smooth and creamy, divide it evenly among all the little crusts you made.
  • filling pouredOnce all the crusts are filled place in the refrigerator on a flat surface and chill until firm. This really doesn’t take all that long, maybe 30 minutes. Once they are firm they are ready to eat!
  • chilled cut

I took these to a family function and they were a huge hit! Make sure to store them in the fridge because the coconut oil will soften at room temperature.  I hope you enjoy them as much as I we did!  Sweet, tart and delicious!

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