Açai Coconut Tart

Açai Coconut Tart

 

A wonderfully refreshing açai tart, perfect for summer breakfast or dessert.
Serves: 6-8, Preparation time: 20 min

 

Base

1 cup medjool dates, finely chopped
2/3 cup toasted almonds
1/3 cup desiccated coconut
1 tbsp hazelnut butter
Açai layer
1 1/2  cup cashews, soaked overnight
1 cup coconut cream
3 packs açai purée (300g)
1 lime, juice only
5 tbsp coconut oil
4-6 tbsp maple syrup

 

Toppings

1 cup frozen raspberries
fresh thyme

 

Instructions

For the base, in a food processor blend together almonds and dates, till fine crumbs, then add desiccated coconut and nut butter, till a fine sticky crumbs forms. Press equally in a cake base and place in the freezer.
For the filling, combine all the ingredients in a high speed blender till you get a smooth cream. Taste and add more maple syrup or lime juice as needed. 
Pour over base and place in the freezer for 1-3 hours, till set. 
Serve with frozen raspberries on top and a bit of fresh thyme.
Store in a airtight container in a fridge or freezer.
Enjoyyyyy :-))))

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