Pineapple Ginger Macadamia Cream Tart | VegNews

Ingredients

• For the macadamia cookie crust:
• 1 cup raw
• macadamia nuts
• ½ cup gluten-free oat flour
• ½ cup brown rice flour
• ¼ cup coconut oil, plus more for greasing pan
• 3 tablespoons maple syrup
• ½ teaspoon baking powder
• ¼ teaspoon ground ginger
• ⅛ teaspoon salt
• For the pineapple ginger cream:
• 2 cups roughly chopped fresh pineapple
• 1 cup
• raw cashews
• , soaked for at least 2 hours, drained, and rinsed
• ¼ cup maple syrup
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 tablespoon minced fresh ginger
• ¼ teaspoon ground turmeric
• 2 cups finely diced pineapple