CARROT GINGER TART - VEGAN AND PALEO

CARROT GINGER TART - VEGAN AND PALEO

By gourmandeinthekitchen.com 

Yield: makes one 8" tart

Serving Size: serves 6

For the crust:

¼ cup/30g golden raisins

1 ¼ cups/150g raw pecans

½ cup/ 40g unsweetened shredded coconut

¼ teaspoon ground cinnamon

2 Tablespoons/ 24g coconut sugar

1/8th teaspoon of sea salt

½ teaspoon filtered water to bind

For the filling:

1/2 cup/56g raw cashews , soaked in water for at least 4 hours and well drained

1/4 cup/60ml raw honey

2 Tablespoons/30ml coconut oil , in liquid state

2 Tablespoons/32g coconut butter , in liquid state

4 oz /118ml fresh pressed carrot juice (either homemade or store bought but not pasteurized)

½ inch piece of fresh ginger, peeled and grated

A pinch of sea salt

For the crust:.

Place the raisins, pecans, coconut, cinnamon, coconut sugar and salt in the bowl of a food processor and pulse until the mixture starts to look like crumbs, adding a ½ teaspoon of water as needed.  Transfer the mixture to either a greased 8" tart pan with removable bottom or 9x5 loaf pan lined with parchment (to make bars). Flatten the mixture firmly and evenly in the pan using your hands or the back of a spoon.  Set in freezer while you make the filling.

For the filling:  Blend all the ingredients in a high speed blender. Fill chilled tart shell. Chill in the fridge, uncovered overnight to set.