Vanilla - Coffee Cream Tart

Ingredients

Crust

• 1 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1/4 cup sesame seeds, more or less as needed

Cream Tart

• 2 cups raw cashews, soaked in water for 3 hours then rinsed
• 1 cup walnuts, soaked in water for 3 hours then rinsed
• 1/4 cup maple syrup
• 1/4 cup coconut sugar
• 1 tablespoon chunk fresh ginger
• 1/4 cup melted coconut oil
• 1/2 vanilla bean, chopped
• 3 Meyer lemons, peeled and deseeded
• 2-3 cups water, as needed

Coffee Blend

• 3 tablespoons melted coconut oil
• 1/4 cup finely ground coffee beans (RFR tip - try Longevity Coffee beans for a truly raw version)
• 3 tablespoons maple syrup

Garnish

• Sesame seeds, Coffee beans, Maple syrup

Instructions

1. To make the crust: stir together the ingredients - add a smaller amount of sesame seeds then add more as needed - until you get a crumbly mixture that holds its shape when pressed between a couple fingers. Press into a tart tin and put in the fridge.
2. To make the cream filling: blend the ingredients together - adding water as needed - until you get a smooth, creamy mixture that is slightly thicker than yogurt. Spread evenly into your crust.
3. To make the coffee blend: stir all the ingredients together until smooth then drizzle over the cream filling. Stir around with the handle of a wooden spoon to create pretty designs and swirls. Leave the tart in the fridge overnight, or in the freezer for a few hours (but it's best when you let it sit overnight; it develops more flavour). Garnish before serving.

Notes

ADAPTIONS: use any other flour instead of coconut flour; use 1 teaspoon vanilla extract instead of vanilla bean; use coconut butter instead of coconut oil; use dates instead of coconut oil and maple syrup in the crust; use carob or cacao instead of coffee; use lemon juice instead of lemons.

Article published on rawfoodrecipes.com/