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