No Fuss Healthy Coconut Tart (Print Version)
Creamy coconut tart with cashew crust and berries. Wholesome, simple, and naturally sweet.
# Ingredients:
→ Crust
01 -
1 ½ cup roasted salted cashews
02 -
1 cup raw unsweetened coconut flakes
03 -
1 cup Medjool dates, pitted (approximately 16 dates)
04 -
½ tsp cinnamon
→ Filling
05 -
3 cups canned full-fat coconut cream
06 -
⅓-½ cup honey or maple syrup
07 -
⅓ cup fresh lemon juice
08 -
1 tsp vanilla extract
09 -
3 oz high-quality white chocolate, chopped (optional)
10 -
2 cups mixed fresh berries
11 -
8-10 fresh figs, thinly sliced (optional)
# Steps:
01 -
Line a rectangular baking pan with parchment paper. In a food processor, combine the cashews, coconut flakes, dates, and cinnamon. Pulse until finely ground and the mixture forms a ball, about 2-3 minutes. Press the mixture into the bottom of the prepared pan, ensuring it is packed tightly. Chill in the refrigerator.
02 -
Combine the coconut cream and honey or maple syrup in a large pot over high heat. Bring to a boil. Once boiling, continue boiling for 10 minutes. Remove from the heat and whisk in the fresh lemon juice, vanilla extract, and a pinch of salt. Stir in the white chocolate, if using, until melted and smooth.
03 -
Carefully pour the coconut cream filling onto the chilled crust. Cover and refrigerate for 2 hours, or until set. Before serving, remove the tart from the pan and top with mixed fresh berries and sliced figs, if desired. Keep the tart well chilled as it will soften at room temperature.