Raspberry Lemon Mousse Tart

Name: Raspberry Lemon Mousse Tart
Ingredients: 1 cup dry almonds; 3/4 cup dry macadamia nuts; 3/4 cup unsweetened shredded coconut; 1 cup golden raisins; 1/4 teaspoon sea salt; 1 1/2 cups cashews, soaked for 2 to 4 hours and drained; 2/3 cup coconut water; 1/4 cup lemon juice; 1/4 cup agave nectar; 2 teaspoons grated lemon zest (optional); 1/4 teaspoon vanilla extract; 1/4 teaspoon sea salt; 1/8 teaspoon turmeric (optional, for color); 1/4 cup melted coconut oil; 1 cup fresh raspberries

15 ingredients

13 steps

Ingredients

1 cup dry almonds
3/4 cup dry macadamia nuts
3/4 cup unsweetened shredded coconut
1 cup golden raisins
1/4 teaspoon sea salt
1 1/2 cups cashews, soaked for 2 to 4 hours and drained
2/3 cup coconut water
1/4 cup lemon juice
1/4 cup agave nectar
2 teaspoons grated lemon zest (optional)
1/4 teaspoon vanilla extract
1/4 teaspoon sea salt
1/8 teaspoon turmeric (optional, for color)
1/4 cup melted coconut oil
1 cup fresh raspberries

Directions

1

For the crust: Pulse the almonds, macadamias, and coconut together in a food processor until coarsely ground.
2

Add the raisins and salt, and pulse until the mixture sticks together when pressed between your fingers.
3

Press into a 9-inch tart pan with a removable bottom (or a pie plate) and refrigerate or freeze to chill completely.
4

For the mousse: Combine all ingredients in a high-speed blender and blend until smooth.
5

To assemble and serve: Fill the chilled crust with the lemon mousse.
6

Chill the tart for at least one hour, or until ready to serve.
7

Top with fresh raspberries just before serving.
8

Substitutions:
9

Almonds: Pistachios
10

Macadamia nuts: Cashews
11

Raisins: Pitted dates
12

Coconut water: 1/2 cup filtered water plus 2 tablespoons agave nectar
13

Agave nectar: Coconut nectar or any other liquid sweetener