This raw vegan berry cheese tart is a yummy, pretty dessert to serve at a garden party. They’re great to make a big batch of and keep in the freezer for peckish feelings at any time!
Ingredients
Crust
- 1 1/2 cup walnuts/ pecans/ almonds
- ½ cup desiccated coconut
- 1 tablespoon coconut oil
- a tiny pinch of salt
- 8 fresh dates, pitted
Filling
- 2 cups / 225g cashews soaked overnight, drained and rinsed well
- 1 big lemon, juiced
- 1 cup frozen or fresh raspberries
- 1/2 cup coconut milk
- 2/3 cup coconut oil, melted
- 5 tablespoons organic maple syrup
- 1 teaspoon vanilla powder
Raspberry coulis
- 1 cup frozen raspberries
- 2 tablespoons coconut sugar
- 1 tablespoon lemon juice
- Place in a sauce pan over medium heat for about 5 minutes and
Toppings
- Raspberries and edible flowers
Method
- Place the cashews in a big bowl, cover with water and soak overnight or for at least 4-6 hours until making the cake.
- Start by preparing the crust. Add walnuts and salt into a food processor and grind until fine crumble. Cut the dates into smaller pieces and add in couple turns. Add coconut oil and desiccated coconut and blend until you get a sticky dough. Line the bottom of a cake tin with baking paper and press the dough to the bottom of the cake tin. Place it in the freezer while making the filling.
- In a blender place the cashew and all other ingredients and blend for a few minutes, until very creamy and smooth. Taste, and add more maple / lemon juice / blueberries, if needed.
- Take the cake tin from the freezer and pour the filling on top of the crust. Return to the freezer for 4-6 hours until the filling has set.
- When the filling has set, take the cake from the freezer and remove the sides of the cake tin carefully. let thaw for 15-20 minutes before serving.
- Decorate with the fresh raspberries, drizzle coulis on top and edible flowers .
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Raw Berry cheese tart
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Raw Berry Cheese tart
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Raw Berry cheese tart
