Gluten Free No Bake Cashew Butter Tart with Pineapples

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Average Rating: 5 | Rated By: 1 users

This cashew butter tart with pineapples is another scrumptious summer dessert that accommodates vegan, paleo and gluten free diet. The filling in this healthy tart tastes like creamy custard, and the pineapple topping adds delicious zesty flavour. This allergy friendly chilled dessert is especially delicious on hot summer nights

Ingredients

  • CRUST
  • 1 ¾ cups almond flour
  • 1/3 cup melted coconut oil
  • ¼ cup GF fine unsweetened coconut flakes
  • 2 Tbsp. pure maple syrup
  • FILLING
  • 1 cup cashew butter
  • 7 oz. gluten free, organic, firm tofu
  • ¾ cup pure maple syrup
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. pure vanilla extract
  • Zest of 1 lemon
  • TOPPING
  • 3 Tbsp. pure maple syrup
  • 1 medium size ripe pineapple, cored and sliced into ¼-inch circles and quartered
  • Instructions

  • To prepare crust, lightly grease a 10-inch tart pan with a removable bottom with coconut oil
  • In a bowl, mix crust ingredients. Firmly press into the bottom and sides of the tart pan and refrigerate while you prepare the filling
  • To prepare the filling, using a food processor, blend cashew butter, tofu, maple syrup, lemon juice, vanilla and lemon zest until smooth. Transfer the filling into the crust and refrigerate for 1 hour
  • To make the topping, heat maple syrup over medium-high heat. Add pineapple and cook until golden brown. About 5 minutes. Cool and arrange on top of the tart
  • Cover with plastic wrap and refrigerate overnight. Serve chilled


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