No-Bake Lemon Berry Coconut Cream Tart {vegan, gluten-free, refined sugar-free}

INGREDIENTS

1 1/2 cups

sliced almonds (or 1⅛ cups whole almonds)

1/2 cup

unsweetened shredded coconut

fine sea salt

2 tbsp

maple syrup

1 3/4 cups

raw cashews, soaked in cool water for 4-12 hours (or covered in boiling water and soaked 1-2 hours)

2 tbsp

finely ground white chia seed

1/2 cup

+ 2 tablespoons (145 ml) light maple syrup (preferably grade A amber)

zest from 3 large lemons (preferably meyer; 2 tablespoons lightly packed)

3/4 cup

meyer lemon juice (from 3-5 large meyer lemons)

1/8 tsp

ground turmeric (optional, for color)

fine sea salt

1/4 cup

cool water

3/4 cup

(180) melted and cooled extra-virgin coconut oil

small (5.4 ounce / 160 ml each) cans unsweetened coconut cream, chilled at least 2 hours

1 tbsp

maple syrup

1/2 tsp

vanilla extract

2 cups

mixed summer berries, large berries halved or quartered