This tart is so delicious and most amazingly its so good for you and made without diary and gluten.� And I didnt used sugar at all. I most like the� combination of the sweet dates with the sour taste of raspberries which make its not too sweet and very delicious flavour of nuts and coconut.
INGREDIENTS
Crust
1½ cups raw almonds ( or possibly to mix half almonds half walnuts )
1 cup soft medjool dates
1 table spoon of coconut oil
Filling
1½ cups raw cashews, soaked in water for at least an hour
- I use Breville Boss™ Blender so it can crash it as is, but it depends on your type of blender – the more powerful the less you can leave it to soak.
½ cup 100% coconut milk
¼ cup maple syrup
1 tablespoon coconut oil, melted
1 teaspoon lemon juice
2 teaspoon vanilla extract
Raspberries for decoration or any other berries for your taste.
PREPARATION
- In the bowl of a food processor or blender mix the oil, almonds and dates into a mixture.
If the mixture is too dry you can add a little more of coconut oil or coconut water to help to soften a little.
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With wet hands, transfer the crust mixture into a tart pan, gently pressing an even layer on the bottom and sides of the pan. And transfer the crust to the freezer.
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Add the soaked cashews, coconut milk, maple syrup, coconut oil, lemon juice, and vanilla extract to the bowl of a food processor or blender and pulse until smooth, scraping down the sides of the bowl as needed.
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Pour the filling into the frozen crust and use a spatula to create an even surface.
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Decorate the top with raspberries or other berries.
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Refrigerate tart for at least one hour.
Enjoy!
Source�