The one thing I really miss about eating dairy free is a cheese! I recently fell in love with the Hail Merry Tarts that you can get at Natural Food Markets in the cities, and after having one last week I was inspired to make my own. I got some inspiration from this blog post Paleo Hail Merry Lemon Tart Knock Off and made up a 9″ x 9″ pan of this beautiful delicious almost cream cheese like dessert.
1 c raw almonds
1 c unsweetened shredded coconut
1/4 c honey
2 Tbsp. lemon juice
1 tsp. vanilla
1 c raw cashews, soaked a minimum of one hour, four hours to overnight is better.
1/2 c coconut oil, melted
1/3 c full fat canned coconut milk
1/3 c lemon juice
1/3 c honey
2 tsp. vanilla extract
Grated zest of 2 oranges (or lemons if you have them)
1/4 tsp. salt
Crust: process almonds in a food processor until very fine. Add in the remaining crust ingredients and pulse until well combined. You should be able to press the mixture into a crust. You can add more lemon juice or honey if necessary. Pat the crust into a greased container (9″ x 9″ pan, or individual tart pans).
Filling: process all ingredients together until very smooth, which may take multiple minutes in the food processor. Taste and if you’d like add more sweetener or lemon juice. Spread into the crust and put in the fridge for 30 minutes – 1 hour to set. Enjoy!