How To Make Caramel Pear No-Bake Tart with Coconut Cream - Best Recipe | Charleston Magazine

Ingredients

• For the crust:
• 10 oz. raw almonds
• 1 cup walnuts
• 2 tsp. cinnamon
• 1 Tbs. local honey
• Pinch of sea salt
• 1/2 cup solid coconut oil
• For the coconut cream:
• 1 (14 oz.) can of coconut cream, placed in freezer for 30 minutes
• 1 tsp. vanilla extract
• For the filling:
• 1 Tbs. solid coconut oil
• 2 ripe D’Anjou pears, cut into 1/4-inch slices
• 1/4 cup pure maple syrup
• 2 tsp. arrowroot (can be purchased at Whole Foods)