Summer Apricot Basil Tart

• Crust
• 2 cups almonds, soaked
• 2 cups almond flour
• 12 pitted dates
• 2 tablespoons coconut oil, melted
• 1 teaspoon sea salt
• Filling
• 2 cups macadamia nuts, soaked
• 4 apricots, pitted
• 2 tablespoons lemon juice
• 1/2 cup raw honey
• 2 teaspoons cinnamon
• 1/4 teaspoon sea salt
• 1 vanilla bean, scraped
• 1/2 cup coconut oil, melted
• 1/2 cup basil leaves, chopped

1. Combine all ingredients in a food processor. Pulse until well combined and forms a loose ball. Pour crust mixture into a 9" tart pan lined with parchment paper. Use your hands to press evenly into the pan. Place into the freezer to set while preparing the filling
2. Combine all ingredients in a high-speed blender, blend until smooth. Pour over top tart crust and spread evenly. Place in freezer for 4-5 hours before serving to allow filling to become firm. When ready to serve, layer with the sliced apricot topping.
3. To decorate the top layer, slice about 10 firm apricots and place in a bowl. Add a squeeze of fresh orange juice and toss until coated. Carefully arrange the slices in a circular pattern over top the tart, with the skin edges facing up. Garnish with a sprinkle of fresh chopped basil before serving.

crust, almonds, almond flour, dates, coconut oil, salt, filling, nuts, lemon juice, honey, cinnamon, salt, vanilla bean, coconut oil, basil

Taken from food52.com/recipes/29130-summer-apricot-basil-tart (may not work)