With no baking required this raw tart is deliciously creamy and tastes like a tropical island
Ingredients: (makes 2 mini cakes)
For the Crust:
- 1/2 cup raw cashews⠀
- 1/4 cup macadamias⠀
- 1/4 cup almond flour⠀
- 3/4 cups shredded unsweetened coconut⠀
- 2 tbsp coconut oil⠀
- 1 tbsp maple syrup⠀
- 1/4 tsp salt
⠀⠀
FOR THE FILLING:
- 2 cups raw cashews, soaked in water overnight or at least 4 hours and drained*⠀
- 1/2 cup coconut milk, canned ⠀
- 1/4 cup coconut oil⠀
- 1/3 cup maple syrup⠀
- 1 tbsp lemon juice ⠀⠀
- 1 tbsp vanilla essence⠀
- 1-2 passion fruit pulps⠀
TIP: If you are short on time, soak cashews in hot water for 30 mins/1 hour⠀
METHOD:
1. Take 2 mini cake pans (5cm x 10cm) and grease with coconut oil.⠀⠀
2. For the crust, add cashews, macadamias, almond flour, shredded coconut, coconut oil, maple syrup, and salt in a food processor or blender. Process until it forms a crumbly mixture. Press the crust evenly into the bottom of the pans. Refrigerate for 15 mins.⠀
3. Combine all the filling ingredients except the passionfruit pulps in the blender and blitz. Process for 2-4 mins, or until the mixture is smooth and creamy.⠀
4. Pour the filling over the chilled crust and smooth out the top with a spatula. Place in the freezer for 30 mins./1 hour or until completely set.⠀⠀
5. Once ready to serve, top with passionfruit pulp and Enjoy!