Place the packet of creamed coconut into some hot water (still in its plastic packaging – you don’t want it to dissolve!) to soften up while you make the base.
Sprinkle the bottom of a 9 inch (23cm) dish with a dusting of ground almonds. This helps to prevent the base from sticking to the dish. I like to use a loose-bottomed cake tin so that I can remove the tart easily to serve.
Put the pecan nuts in your blender and blend until they’re very small pieces.
Add the rest of the ingredients for the base to the chopped pecan nuts and blend until it creates a sticky, crumbly mixture.
Now sprinkle this evenly into your prepared dish (with slightly more at the edges). Press down evenly across the base, into the corners and up the edges to create your sides. Cover this and put it in the fridge to harden.
Place all of the ingredients for the filling into the same blender (no point creating more washing up!) and blend until smooth, scraping down the sides when necessary.
Take your base in out of the fridge and pour this mixture in. Smooth it down and place back in the fridge for a couple of hours to firm up.
When it’s time to serve it decorate in any way you like! I used edible flowers for the time in the photo, but berries are lovely, grated dark chocolate, or even covering it with thick coconut cream, mmm…
I use roasted for a richer flavour but raw would be delicious too