One of my favourite tarts to date. The coffee in this one perfectly balances out the sweetness and makes it a dessert you just can't stop eating. Don't say I didn't warn you!
Base:
100g dried dates
30g coconut flour
70g walnuts
20g oats
⅛ tsp salt
Add your dried dates to a bowl with soaking water and leave for 10 minutes before draining.
Add all your ingredients to a food processor and blend until it reaches a slightly sticky yet crumbly texture with minimal chunks of nuts. Press into a tart pan and leave in the fridge while making your filling
Filling:
300 g silken tofu
100 g coconut cream
½ tsp agar agar
40g cashew nuts
60g g maple syrup
15g coconut oil
1 tsp vanilla essence
a pinch of salt
60g espresso
Start by boiling your cashews for 5 minutes. Add your coconut cream and agar agar to a pot and bring to a simmer while stirring. Simmer for about 30 seconds to a minutes while stirring to ensure everything is combined. Melt your coconut oil. Add your agar and coconut milk mixture, drained cashews, coconut
oil, and the rest of the ingredients to a high power blender. Blend until completely smooth. Pour into the tart pan and leave to set in the fridge for at least 8 hours or overnight.
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