Resep Makanan

The night before: refrigerate 1 can of coconut milk.  Soak the cashews in cool water and refrigerate overnight.  If you forget to soak the cashews, then on the day you're making the tart, bring a small pot of water to a boil.  Remove from heat and pour the hot water over the cashews; soak 1-2 hours then drain.

The day of:  Preheat the oven to 350.  To make the crust, place the almond flour, dates, coconut oil, lemon juice, and salt into a food processor.  Pulse several times until the mixture resembles wet sand.  It will be a bit sticky.  Pour the crust mixture into a lightly greased tart pan, pressing firmly.  Make sure to press some of the mixture up the sides of the pan.  Using a fork, poke holes at least every square inch into the bottom of the pan.  Bake at 350 for 8-10 minutes until fragrant.  Remove and cool completely.

Place the cashews, coconut milk, lemon zest, lemon juice, maple syrup, coconut oil, and salt into a high-powered blender.  Blend, scraping down the sides as needed, until creamy.  Pour this mixture into the cooled crust, spreading evenly with a spatula.  Refrigerate 2 hours or until set.

To make the coconut whipped cream, scoop the hardened coconut cream out from the can of refrigerated coconut milk.  Place it into a bowl with the maple syrup.  Blend using a hand mixer.  You can add a little of the leftover coconut water if needed to help the mixture come together.  Only add a tablespoon at a time.

When the tart is set, gently spread the coconut whipped cream over top.  Garnish with lemon zest.  Chill until ready to serve.