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–+ servings
Ebonie Garnica

No-Bake Coconut Cashew Tarts for Full GAPS

Full GAPS coconut cashew tarts with a fine dry prepared-almond crust, honey and smooth cashew filling. Makes four 3-inch tarts or eighteen minis; chill overnight. The dairy-free preparation uses milk-free sprouted-almond flour.
Print Recipe
Prep Time 10 minutes
Servings: 4 3-inch tarts
Course: Dessert, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

Cashews
  • 1 1/2 cups plain unsalted cashews sold as raw Measure before soaking; use the same drained nuts in the filling.
  • warm filtered water Enough to cover the cashews by at least 2 inches; discard after soaking.
  • 1 1/8 teaspoons natural mineral salt for soaking Separate from the smaller crust salt measure; drain away with the soaking water.
Crust
  • 1 1/2 cups fine dry prepared almond flour Measure after preparation, full drying and grinding. For the dairy-free version use milk-free flour from soaked and sprouted almonds that have been fully dried and finely ground. Whey-fermented flour contains milk; moist whole-nut paste is not the same dry measure.
  • 1/3 cup additive-free unsweetened shredded coconut
  • 1/4 teaspoon natural mineral salt
  • 3 tablespoons raw honey
  • 3 tablespoons coconut oil
Filling and top
  • 2 tablespoons coconut oil
  • 3 tablespoons fresh coconut water Drained from sound fresh coconuts and strained free of shell fragments; not coconut milk.
  • 2 tablespoons raw honey
  • 1 teaspoon homemade vanilla extract No added sugar or non-GAPS additives.
  • 2 tablespoons unsweetened additive-free shredded coconut Reserve for sprinkling over the filled tarts; the separate 1/3 cup belongs in the crust.

Equipment

  • Glass or stainless-steel soaking bowl and loose cover Leave room for the measured nuts to remain covered.
  • Strainer Drain the cashews before filling.
  • Suitable food processor or blender I use the Ninja BN801 food-processing bowl and matching blade. Work in batches if needed.
  • 3-inch tart pans or mini muffin pan Four tart pans or eighteen mini wells at 1×; eight tart pans or thirty-six mini wells at 2×.
  • Measuring cups and spoons Include an eighth-teaspoon measure for the soaking salt.
  • Spatula or scraper Use only after the machine and blade have stopped.
  • Small spoon or glass For pressing the crust; spoon also smooths the filling.
  • Covers and refrigerator space Keep the filled tarts cold overnight and serve from the refrigerator.

Method
 

  1. Have the fine, dry prepared almond flour ready. Measure the cashews before soaking. Put them in a roomy glass or stainless bowl, add warm filtered water to cover by at least two inches, and stir in the listed soaking salt.
  2. Cover loosely and soak for one to three hours; never exceed six hours or leave cashews soaking overnight. Drain well, rinsing if desired to remove surface salt. Use these same softened cashews wet in the filling; do not dry them.
  3. Process the listed crust almond flour, crust coconut portion, crust salt, crust honey and crust coconut oil until evenly combined and a pinch holds together. Keep the separate topping coconut out of this mixture.
  4. Divide the crust among the indicated number of 3-inch tart pans, pressing evenly over each base and up the sides. For minis, use eighteen wells per original batch, starting with one heaping teaspoon of crust in each. Refrigerate while preparing the filling.
  5. Clean the processor bowl. Add the drained cashews, filling coconut oil, fresh coconut water, filling honey and homemade vanilla. Process until smooth and spreadable. Stop the machine and wait for the blade before scraping; remove the scraper and refit the lid before continuing. Do not add unmeasured extra liquid.
  6. Divide the filling among the cold crusts and smooth the tops with a spoon. Some filling may remain after the larger tarts are filled; do not force it all above the rims. Sprinkle the separately reserved topping coconut over the filling.
  7. Cover and refrigerate overnight until both layers are firm enough to hold their shape. The overnight chill does not automatically double with a larger batch.
  8. Serve cold, directly from the refrigerator. Loosen or unmold as your pans allow, supporting each base as you lift it. Bring out only the portions you plan to serve.

Notes

Full GAPS after the prepared nuts and all ingredients are introduced and tolerated. These are occasional sweet snacks between meals, not an Introduction Diet dessert. Contains almonds and cashews; no egg ingredients.
Cashew preparation: soak 1–3 hours, maximum 6 hours, then drain. Do not soak overnight. The soaking salt is drained away with the water; keep it separate from the smaller crust salt measure.
Use a fine, dry almond flour from properly prepared and fully dried nuts. Milk-free flour from soaked, sprouted and fully dried almonds keeps the dairy-free preparation free of dairy. The separate dry whey-fermented almond meal contains milk and must be ground finely enough for this crust. Fresh moist whole-almond ferment is not a dry cup-for-cup substitute.
Use fresh coconut water, pure shredded coconut, coconut oil, raw honey and homemade vanilla. Keep the honey and vanilla at the listed amounts.
Coconut is divided: one-third cup in the crust and two tablespoons over the filled tarts at 1×. Keep crust and filling honey/oil measurements separate too.
One batch makes four 3-inch tarts or eighteen mini tartlets. At 2× make eight tarts or thirty-six minis. Keep individual pan/well size and the overnight chill; use manageable processor batches rather than overfilling.
Allow about 10 minutes hands-on once the ingredients are ready. Plan the 1–3 hour cashew soak, advance almond-flour preparation and overnight chill separately.
Keep covered and refrigerated and serve cold, directly from the refrigerator. Both layers soften as the coconut oil warms. Prepare them for the planned serving day and keep them cold until needed.

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