Coconut and Passionfruit Tart
Summer is fast approaching and tropical deserts are certainly the flavour of the month! Our friends at @bakeateasy have created the ultimate COCONUT AND PASSION FRUIT TART recipe using our 'Nutty' ingredients, you’ll certainly be the family favourite bringing this to Xmas lunch!
With no baking required this raw tart is deliciously creamy and tastes like a tropical island 
RECIPE:
Ingredients: (makes 2 mini cakes)

For the Crust:
- 1/2 cup raw cashews⠀
- 1/4 cup macadamias⠀
- 1/4 cup almond flour⠀
- 3/4 cups shredded unsweetened coconut⠀
- 2 tbsp coconut oil⠀
- 1 tbsp maple syrup⠀
- 1/4 tsp salt 
⠀⠀
FOR THE FILLING:
- 2 cups raw cashews, soaked in water overnight or at least 4 hours and drained*⠀
- 1/2 cup coconut milk, canned ⠀
- 1/4 cup coconut oil⠀
- 1/3 cup maple syrup⠀
- 1 tbsp lemon juice ⠀⠀
- 1 tbsp vanilla essence⠀
- 1-2 passion fruit pulps⠀

TIP: If you are short on time, soak cashews in hot water for 30 mins/1 hour⠀

METHOD:

1. Take 2 mini cake pans (5cm x 10cm) and grease with coconut oil.⠀⠀
2. For the crust, add cashews, macadamias, almond flour, shredded coconut, coconut oil, maple syrup, and salt in a food processor or blender. Process until it forms a crumbly mixture. Press the crust evenly into the bottom of the pans. Refrigerate for 15 mins.⠀
3. Combine all the filling ingredients except the passionfruit pulps in the blender and blitz. Process for 2-4 mins, or until the mixture is smooth and creamy.⠀
4.  Pour the filling over the chilled crust and smooth out the top with a spatula. Place in the freezer for 30 mins./1 hour or until completely set.⠀⠀
5. Once ready to serve, top with passionfruit pulp and Enjoy!