Raw Lemon Ginger Chia Tart

recipe from unconventional baker

yields 1 5-inch tart (or 2 3-inch)

Crust

3/4 c raw almonds
1 soft medjool date, pitted
1 tbsp coconut oil, softened
1 tbsp chia seeds
1 tbsp maple syrup

process all ingredients (except the maple syrup) in a food processor until a sticky crumble is formed (can do this in small ninja). add the maple syrup and process again.

take out a small amount and make balls (for decorating on top). transfer the rest into a springform pan (lined with deli wrap to make easier removal later) and press down to bottom and a little up the sides. put in freezer while doing the rest.

Filling

3/4 c raw cashews, presoaked and strained
5 tbsp fresh lemon juice
zest of 1 lemon
3 tbsp maple syrup
2 tbsp coconut oil, liquefied
1 tsp ground ginger
1 tsp pure vanilla extract
1/8 tsp tumeric
1 tbsp chia seeds

process all ingredients (except the chia seeds) in a food processor. add the chia seeds and stir to combine with a spoon. place the mixture on top of the frozen crust. cover with cling wrap and return to the freezer for 5 hours or overnight.

let come to room temp before serving. decorate with sliced lemon and a spring of rosemary, if desired. return any left over portions to the freezer.