Ingredients
Crust
1 1/2 cups graham cracker crumbs
6-7 tablespoons applesauce OR 2-3 tablespoons coconut oil
1 teaspoons vanilla extract
Filling:
1 cup raw cashews, soaked in boiling water for at least 1 hour
5oz can coconut cream
2 tablespoons cornstarch
1/2 cup lemon juice
1 teaspoon vanilla extract
1/4 cup maple syrup
Pinch of turmeric – for color – optional
Assortment of berries, edible flowers, and fresh mint for garnish
Instructions
- To make the graham cracker crumbs, place the crackers in a zip-lock bag and crush with a rolling pin until they resemble fine breadcrumbs.
- Place the graham cracker crumbs, vanilla extract, applesauce, OR coconut oil in a bowl and mix together until you well combined.
- Stir together until it forms a dough. You should be able to pinch it together between your fingers.
- Place into a springform tart shell, bake for 10-15 minutes until lightly golden. Allow to cool thoroughly before adding the filling.
- To make the filling drain and rinse the cashew thoroughly. Place all the ingredients in a high-speed blender and blitz until smooth.
- Pour into the pre-baked tart shell, place in the oven for 15-20 minutes – until set on the outside and slightly jiggly in the middle – try not to overcook!
- Remove from the oven and cool, then transfer to the fridge and chill for at least 2 hours or overnight