Raspberry Lemon Mousse Tart

• 1 cup dry almonds
• 3/4 cup dry macadamia nuts
• 3/4 cup unsweetened shredded coconut
• 1 cup golden raisins
• 1/4 teaspoon sea salt
• 1 1/2 cups cashews, soaked for 2 to 4 hours and drained
• 2/3 cup coconut water
• 1/4 cup lemon juice
• 1/4 cup agave nectar
• 2 teaspoons grated lemon zest (optional)
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/8 teaspoon turmeric (optional, for color)
• 1/4 cup melted coconut oil
• 1 cup fresh raspberries

1. For the crust: Pulse the almonds, macadamias, and coconut together in a food processor until coarsely ground.
2. Add the raisins and salt, and pulse until the mixture sticks together when pressed between your fingers.
3. Press into a 9-inch tart pan with a removable bottom (or a pie plate) and refrigerate or freeze to chill completely.
4. For the mousse: Combine all ingredients in a high-speed blender and blend until smooth.
5. To assemble and serve: Fill the chilled crust with the lemon mousse.
6. Chill the tart for at least one hour, or until ready to serve.
7. Top with fresh raspberries just before serving.
8. Substitutions:
9. Almonds: Pistachios
10. Macadamia nuts: Cashews
11. Raisins: Pitted dates
12. Coconut water: 1/2 cup filtered water plus 2 tablespoons agave nectar
13. Agave nectar: Coconut nectar or any other liquid sweetener

almonds, nuts, coconut, golden raisins, salt, cashews, coconut water, lemon juice, nectar, lemon zest, vanilla, salt, turmeric, coconut oil, fresh raspberries

Taken from www.cookstr.com/recipes/raspberry-lemon-mousse-tart (may not work)