Dreamy Vanilla Layered Sugar Cookie Tart with Holiday Sprinkles
Ingredients
Sugar Cookie Crust
- 1 1/2 cups (180g) almond flour
- 1/3 cup (40g) coconut flour
- 1/4 cup (80g) maple syrup or agave
- 1/4 cup (50g) coconut oil
- 1/3 cup (85g) nut/seed butter (e.g., sunbutter)
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Vanilla Buttercream Filling
- 1 1/2 cup (180g) raw cashews, soaked overnight
- 1 cup (240g) coconut cream
- 1/4 cup (80g) maple syrup or agave
- 1 tsp vanilla extract
Other
- Sprinkles for topping
Preparation
Preheat the oven to the specified temperature according to the crust recipe on the linked website.
In a large bowl, combine almond flour, coconut flour, maple syrup or agave, coconut oil, nut or seed butter, vanilla extract, and salt. Mix until a dough forms.
Press the cookie dough evenly into a tart pan, covering the bottom and sides. Follow the instructions for baking the crust on the website.
While the crust is baking and cooling, prepare the vanilla buttercream filling. In a blender or food processor, combine soaked cashews, coconut cream, maple syrup or agave, and vanilla extract. Blend until smooth and creamy.
Once the crust has cooled completely, spread the vanilla buttercream filling evenly over the crust.
Top the tart with your choice of holiday sprinkles for a festive touch.
Chill the tart in the refrigerator for a few hours to allow the filling to set.
Slice and serve the dreamy vanilla layered sugar cookie tart to enjoy!
