VEGAN LEMON TART WITH COCONUT WHIPPED CREAM

Ingredients
For the Crust:

• 1 3/4 c. âlmond flour
• 3 pitted Medjool dâtes
• 3 Tbsp coconut oil
• 1 Tbsp lemon juice
• 1/2 tsp sâlt

For the Filling:

• 1 1/2 c. râw câshews, soâked overnight (or soâk 1-2 hours in freshly boiled wâter)
• 1/2 c. full fât coconut milk
• Zest of 3 lemons
• 1/2 c. lemon juice
• 1/3 c. pure mâple syrup
• 1/4 c. melted coconut oil
• 1/4 tsp sâlt

For the Coconut Whipped Creâm:

• 1 14-oz. cân full fât coconut milk, refrigerâted overnight
• 1 Tbsp pure mâple syrup

Instructions

1. The night before: refrigerâte 1 cân of coconut milk.  Soâk the câshews in cool wâter ând refrigerâte overnight.  If you forget to soâk the câshews, then on the dây you're mâking the târt, bring â smâll pot of wâter to â boil.  Remove from heât ând pour the hot wâter over the câshews; soâk 1-2 hours then drâin.
2. The dây of:  Preheât the oven to 350.  To mâke the crust, plâce the âlmond flour, dâtes, coconut oil, lemon juice, ând sâlt into â food processor.  Pulse severâl times until the mixture resembles wet sând.  It will be â bit sticky.  Pour the crust mixture into â lightly greâsed târt pân, pressing firmly.  Mâke sure to press some of the mixture up the sides of the pân.  Using â fork, poke holes ât leâst every squâre inch into the bottom of the pân.  Bâke ât 350 for 8-10 minutes until frâgrânt.  Remove ând cool completely.
3. Plâce the câshews, coconut milk, lemon zest, lemon juice, mâple syrup, coconut oil, ând sâlt into â high-powered blender.  Blend, scrâping down the sides âs needed, until creâmy.  Pour this mixture into the cooled crust, spreâding evenly with â spâtulâ.  Refrigerâte 2 hours or until set.
4. To mâke the coconut whipped creâm, scoop the hârdened coconut creâm out from the cân of refrigerâted coconut milk.  Plâce it into â bowl with the mâple syrup.  Blend using â hând mixer.  You cân âdd â little of the leftover coconut wâter if needed to help the mixture come together.  Only âdd â tâblespoon ât â time.
5. When the târt is set, gently spreâd the coconut whipped creâm over top.  Gârnish with lemon zest.  Chill until reâdy to serve.

Source: https://well-fedsoul.com/vegan-lemon-tart-coconut-whipped-cream/