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Paleo Coconut  and Orange Creamsicle Tart

Basically, if you can measure and pour ingredients you can make this Creamsicle Tart because all of the hard work is done by the blades of the processor.

I suggest making the tart 2-3 days before your event, so all you have to do is add some fresh fruit to the top before it's served.

for the crust: - Coconut oil  - almond flour, I use this one. - raw cashews - raw pecan halves - shredded unsweetened coconut - orange blossom honey -  vanilla extract - coarse kosher salt

Ingredients

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for the filling: - raw cashews - full fat coconut milk - melted coconut oil - orange blossom honey - zest of 1 Cara Cara orange for the topping: - Cara Cara oranges - fresh blackberries - bee pollen, optional

Ingredients

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Spray a tart pan (w/ a removable base) with coconut oil, set aside. Place almond flour, cashews, pecans, coconut, coconut oil, honey, vanilla bean paste, and salt into a food processor. Process until the ingredients clump together. Press the mixture into the bottom of the tart pan. Refrigerate for 20 minutes.

Step 1

Add eggs and vanilla bean paste and mix again until incorporated. Wipe out the bowl. Process the soaked and rinsed cashews, coconut milk, coconut oil, honey, and orange zest for 3-4 minutes until creamy and smooth. Pour the filling over the crust and freeze until set, about 4 hours.

Step 2

10 minutes before you are ready to serve remove the tart from the freezer. Gently remove the sides of the pan, exposing the sides of the tart. Decorate the top of the tart with sliced oranges, blackberries, and a sprinkle of bee pollen.

Step 3

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