Crust:
1 cup organic oats1 jar Gondwana Macadamias Indulge Crumb
9 medjool dates
1 tsp coconut oil
Pinch of vanilla powder (optional)
Instructions: Pulse oats and Indulge Crumb in a food processor. Add dates one by one along with coconut oil until mixture is crumbly and sticky. Press into a tart pan and chill in the fridge.
Filling:
1 cup young coconut flesh (packed)1/3 cup Gondwana Macadamias Macadamia Butter
1/3 cup oats
1 tbsp cacao butter
1 vanilla bean
1 cup maple syrup
2/3 cup coconut water
1 cup soaked cashews (soaked 2 hrs, drained)
2/3 cup cacao powder
1/3 cup coconut oil
Instructions: Blend all filling ingredients in a high-speed blender until smooth. Pour over the chilled crust and let set in the fridge overnight.
Coconut Caramel Sauce:
1 cup coconut cream1/2 cup maple syrup
Half a vanilla bean
5 medjool dates
Instructions: Simmer coconut cream, maple syrup, and vanilla over low heat, stirring for about 15 minutes. Blend with dates until smooth.
Toppings:
Gondwana Macadamias JOY Crumb
Fresh fruit (optional)
Edible flowers (optional)
Coconut caramel sauce
Serving Suggestion:
Top the tart with JOY Crumb, a drizzle of caramel sauce, and fresh fruit for a show-stopping finish.
