Desserts Vegetarian

Rustic coconut tart

Rustic coconut tart

Another heavenly and healthy raw dessert from Natalie and Noel’s ‘easy living food’.

We served this at our last raw pizza dinner party – see previous posts.

Their recipe called for mature coconuts. I used dessicated coconut.

This tended to soak up the liquid so to up the liquid a bit, i added some coconut cream.

Rustic coconut tart slices

Bearing that in mind, here is their recipe:

Crust:

1 C pumpkin seeds
1 C buckwheat, activated and dried
1 C dates, pitted and chopped
1/2 C coconut oil
1/4 C hemp powder
1/2 t salt

Put all ingredients into food processor and process till mixed but chunky.
Press into base of springform tin.

Filling:

2 C mature brown coconuts, chopped
1 C coconut water or water
1 C coconut oil
1 C cashew nuts
1 t vanilla powder
1/4 C honey

Put all ingredients into the high speed blender and blend till smooth, using the tamper as necessary.
Pour the filling into the crust and swirl with a wooden spoon.
Refrigerate for about 6 hours before serving.

Notes:
They also have a comment about having possibly to improvise a little with the amounts due to the different yield of coconuts.
As we are trying to be vegan, I did not use honey. Instead used a mixture of agave nectar and xylitol syrup.

Again, this was absolutely delicious.

You can get Natalie and Noel’s book from their website ‘easylivingfood’

Bon apetit.

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