This superfood pie serves 4 to 6 and will take some time to make, but 5 of the 5½ hours are for soaking and chilling. The end result will be worth it!
1 cup raw cashews
½ cup raw almonds
½ cup shredded unsweetened coconut, plus more for decorating (optional)
¼ teaspoon sea salt, plus more for seasoning
6 dates, pitted and roughly chopped
1 tablespoon black sesame seeds (optional)
¾ cup canned coconut milk
3 tablespoons honey
1 vanilla bean, scraped, or 1 teaspoon pure vanilla extract
½ large firm avocado
1/3 cup fresh lime juice (preferably from key limes) and ½ teaspoon zest, plus sliced lime for garnish
¼ teaspoon spirulina
2/3 cup plus 2 tablespoons coconut oil, melted
1. Soak cashews in a bowl of water in the refrigerator for at least 4 hours or overnight. Rinse.
2. Add almonds, coconut, ¼ teaspoon salt, and half the dates to a food processor, and process until almonds are mostly broken down, about 45 seconds. Add remaining dates and the sesame seeds if using, and process another 30 to 45 seconds, until the mixture is uniform.
3. Press mixture into the bottom and along the sides of a 6-inch springform or round baking pan, so the edge of the tart is about 1-inch higher than the bottom and the sides are about ¼-inch thick. Place crust in the freezer.
4. In a blender, combine cashews, coconut milk, 2 tablespoons honey, a pinch of salt, and vanilla. Blend on high until smooth and creamy.
5. Set aside 1/3 cup of the mixture. Add avocado, lime juice and zest, spirulina, and remaining tablespoon honey to the blender and process until fully incorporated. Add 2/3 cup coconut oil and blend. Pour mixture into crust and return to freezer.
6. Rinse blender. Add reserved creamy mixture, remaining 2 tablespoons coconut oil and blend. Place in freezer.
7. After an hour, pop tart out of pan. Transfer pink "frosting" to a pastry bag or a zip lock plastic bag with corner cut off. Decorate tart with frosting, adding additional coconut and sliced lime if desired. Place in refrigerator until ready to serve and enjoy the same way.
Recipe courtesy of Shape