Yield:
4 large heart shaped tarts
Time:
25 min plus resting time 30 + 15 min
Ingredients
For the crust
1 cup almond meal
¼ cup desiccated coconut
1 tbsp peanut butter (no sugar, no salt, no emulsifiers)
½ tsp rose water
4 pitted medjool dates (or use regular 7 dates)
For the cashew cream
½ cup soaked raw cashew (soak cashews overnight)
½ cup coconut cream (check notes)
¼ cup pure organic maple syrup (check notes)
5-6 blueberries
3 ripe strawberries (leaves removed)
For the Garnish
Fresh pomegranate
Blueberries
Desiccated coconut
Method
- First in a food processor, add all the crust ingredients and blend until crumbly and moist in texture. The flour and coconut will release its natural fat and will make the mixture moist.
- If you are using a blender, repeat the process same as above but in small intervals. So your mixer does not get overheated.
- Transfer the mixture to a bowl and keep aside.
- Now get your silicone mould out. I used a heart shape. You can use any shape you want but should be silicon. Take enough to fill the base of the mould and spread the mixture at the base evenly by pressing down with your fingers. Make a sort of dent in the middle and the sides a bit higher. Continue the same process with the other moulds.
- Place the moulds in the freezer to get hard. This may take 30 minutes.
- While the moulds are in the freezer, you can make the cream for the tarts.
- In a high speed blender, I used a NutriBullet. Add all the ingredients of the cashew cream except the berries. Blend until very smooth. I recommend stopping the blender and stirring in between to get a smooth consistency.
- Now divide the cashew cream into 2 equal portions. Now add to one portion the strawberries and to the other blueberries. Blend again until the berries get nicely incorporated in the cashew mix. I like to keep some bits visible but it’s totally up to you.
- Fort plating, bring out the moulds from the freezer. Gently tap the back of the mould to release the crust from the surface of the mould. Place the moulds gently on a serving platter.
- Scoop the strawberry cashew cream on 2 moulds and the blueberry cashew cream on the other 2 moulds.
- Garnish with more berries and desiccated coconut. Place in the fridge for another 15 minutes or enjoy right away
Notes:
For coconut cream
Chill canned full fat coconut milk in the refrigerator overnight. This will make the milk fat separate and solidify on top. Use a spoon to skim the solidified coconut cream from the top of the can and put it in a glass bowl. Reserve the remaining liquid for another use. (soups, curries, etc)
For the sweetener
If you want to avoid maple syrup, you can substitute maple syrup with ¾ cup of date powder. The taste may vary but it is a more wholesome treat for people avoiding any form of sweetener due to their chronic condition.