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
2 tsp. cinnamon
1/4 cup pure maple syrup
1 tsp. vanilla extract
Pinch of sea salt
2 tsp. arrowroot
For the crust: Combine all of the ingredients in a food processor and process to a fine meal. Press the mixture into a nine-inch tart pan to form the crust. The crust may be made, covered, and refrigerated a day ahead.
For the coconut cream: The frozen coconut cream will separate into solids and liquid. Combine the solids, one tablespoon of the liquid, and the vanilla in the bowl of a stand mixer fitted with the whip attachment, and whip on high speed until the coconut cream forms soft peaks.
For the filling: Heat the coconut oil in a large skillet over medium-high heat. Add the pears, cinnamon, maple syrup, vanilla, and sea salt and stir to coat. Reduce the heat to a simmer and cook for five minutes, or until pears are slightly tender. Dust with arrowroot and continue to simmer and stir for an additional one to two minutes, or until the caramel sauce it creates has thickened enough to lightly coat the back of a spoon.
Line the crust with the cooked pears in a circular pattern until the crust is covered. Drizzle with the remaining caramel to coat.
Refrigerate for two hours to set the crust. Slice and serve cold or at room temperature with a spoonful of coconut cream.
Eat clean in 2022 with these recipes from 90 percent plant-based chef and Plante Pâtissière owner Cynthia Groseclose
