halfbakedharvest4.3
No Fuss Healthy Coconut Tart
Super easy, delicious, pretty, and vegan and gluten-free. When combined, the creamy coconut filling and the crunchy, salty crust create a mouthwateringly delicious tart.
👥 16 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
- ●food processor
- ●whisk
📝 Preparation Steps
1
1. To make the crust. Line a rectangular baking pan with parchment paper. In a food processor, combine the cashews, coconut, dates, and cinnamon. Pulse until finely ground and the mix forms a ball, about ⏱️ 2-3 minutes. Press the mixture into the bottom of the prepared pan, making sure to pack it in tightly. Chill in the fridge2. Combine the coconut and honey in a large pot, bigger than you think you'll need. Set over high heat and bring to a boil. Once boiling, boil ⏱️ 10 minutes and then remove from the heat and whisk in the lemon juice, vanilla, and a pinch of salt. Stir in the white chocolate, if using, until melted and smooth. 3. Carefully pour the coconut cream on to the crust. Cover and chill ⏱️ 2 hours or until set. Before serving, remove the tart from the pan and top with sliced figs, if using, and fresh berries. Keep these bars well chilled. They will soften and be hard to pick up if left out too long.
Nutrition Facts
calories
1340 kcal
serving Size
1 serving
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