Raspberry and Coconut Tart. Raw vegan desserts don’t get much better than this. It is light and sweet and creamy and tasty and worth the time it takes to make it!
I soaked my cashews overnight and then started making this the next morning and it was ready to be served after lunch. I had non vegan guests and they all loved this dessert.
It was so good that I ate the left over piece for breakfast a couple of days later. You could switch out the raspberries for strawberries or use both. It’s up to you! Enjoy!
“One of the very nicest things about life is the way we must regularly stop whatever it is that we are doing and devote our attention to eating.” Pavarotti
Raspberry and Coconut Tart
Serves 12 (small pieces)
5 medjool dates (pitted)
1/2 cup dried soft apricots
1/2 cup shredded coconut
1/2 cup almonds
2 cups raw cashews (soaked for at least 8 hours)
1 cup coconut cream / milk
2 tablespoons coconut condensed milk
2 tablespoons agave nectar
dash of vanilla essence
pinch of salt
1 cup fresh or frozen raspberries (plus more for topping)
What do I do now?
Grease an 18cm round springform tin and line with baking paper.
Place all ingredients into a food processor and mix until you get a crumbly texture (about 5 minutes). Press the mixture into your tin and put into the freezer while you prepare the filling.
Blend all ingredients except for the raspberries until smooth (about 10 minutes).
Pour half of the mixture on top of the base and place into the freezer for about 45 minutes (until frozen). Once this layer is frozen, add the raspberries to the mixture and blend again until smooth. Pour the remaining raspberry mixture on top of your coconut layer and back to the freezer for another 45 minutes until frozen.
Take out of the freezer about 10 minutes before serving to warm up a little and top with fresh raspberries to serve.
Anything else I should know?
This takes time to make but it is worth the effort. You must soak the cashews for at least 8 hours to break down the phytic acid and make them easier to digest. You also need to time to allow the layers to freeze before serving. It’s a good one to make in advance and can be kept for about 2 weeks in the freezer.
This is so fresh and light and tasty that I have eaten it for breakfast with some coconut yoghurt.