Photography TANGO | Food Styling Éric Régimbald | Prop Styling Caroline Simon


  • Prep time 15 minutes
  • Total time 2 hours & 15 minutes
  • Portion size 8 servings
  • Credits : Canadian Living Magazine




Crust Preheat oven to 350°F. In food processor, pulse almonds, cashews, oats, dates, maple syrup and coconut oil on high until mixture forms sticky dough when pressed with fingers, 30 to 45 seconds. Press dough into bottom and up sides of 4- x 13-inch rectangular tart pan (or 9-inch round pie plate). Bake on middle rack of oven for 15 minutes. Let cool completely, 30 to 40 minutes.

Filling In small saucepan, whisk together sugar and cornstarch. Whisk in coconut cream and lemon juice. Heat over medium heat, whisking constantly, until mixture is smooth and thickened, about 5 minutes. Whisk in turmeric. Pour filling into cooled crust and refrigerate for at least 1 hour (filling will thicken when cold). (Make-ahead: Can be covered and refrigerated for up to 4 days.)

Nutritional facts Per serving: about

  • Calories 415
  • Total fat 18 g
  • Saturated fat 7 g
  • Cholesterol 0 mg
  • Sodium 50 mg
  • Total carbohydrate 58 g
  • Fibre 4 g
  • Sugars 41 g
  • Protein 16 g
  • Iron 1.8 mg
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