This tart is creamy, brimming with fresh summer berries and surrounded with a deliciously chocolate base. A celebration of berries that is gorgeous to look at and even better to eat!
Ingredients
| 80 g | Coconut, dried, ground into a flour in your food processor first |
| 150 g | Almonds, preferably activated and dried first |
| 50 g | Cashew nuts |
| 220 g | Dates, the Ceres Organic dates are the ones we like to use for bases |
| ¼ tsp | Vanilla beans |
| ¼ tsp | Salt |
| 25 g | Cocoa powder (Main) |
| 15 g | Coconut oil |
Cashew and coconut cream filling
| 100 g | Coconut, young flesh |
| 200 g | Cashew nuts, soaked 4-6 hours (Main) |
| 100 g | Milk, almond milk make your own or just use filtered water |
| 50 g | Lemon juice |
| 80 g | Water |
| 130 g | Artifical liquid sweetener, we use raw agave, maple syrup, coconut nectar or raw honey, pinch sea salt |
| ¼ tsp | Vanilla beans |
| 1 Tbsp | Pure vanilla extract |
| 300 g | Fresh mixed berries (Main) |
| 180 g | Coconut oil, melted |
Directions
- To make the base, blend all the ingredients except the coconut oil and berries in a high speed blender until very smooth – being careful not to let it heat up.
- Slowly pour in the coconut oil with the blender going until completely combined into the mixture.
- Pour into the tart tin or mini tarts and leave to set for aprox 1 hour.
- To make the filling, blend all the above ingredients except the coconut oil and berries in a high speed blender until very smooth – being careful not to let it heat up.
- Slowly pour in the coconut oil with the blender going until completely combined into the mixture.
- Pour into the tart tin or mini tarts and leave to set for aprox 1 hour.
- To finish, top with a selection of fresh berries, allowing them to press lightly into the mixture. Cover and leave to set for another 6-12 hours.
Tips
* Coconut oil – A truly wonderful oil, this is not only good for raw deserts it’s a great cooking oil as it doesn’t denature at high heats. It is usually solid at room temperature; to melt place it in a hot water cupboard or place some warm water in a bowl and sit the coconut oil in another bowl on top.
** Young coconuts – you can get them from organic stores and Asian supermarkets, use the water in a smoothie or drink by itself; this is incredibly hydrating and full of electrolytes. We are just using the white flesh inside for this recipe. If you can’t get young coconut you can use another 100g of cashews.
