Açai Coconut Tart

Açai Coconut Tart

Quantity: 6-8 portions

Preparation time: 20 min

Base

  • 1 cup Medjool dates, finely chopped
  • 2/3 cup roasted almonds
  • 1/3 cup dried coconut
  • 1 tablespoon of hazelnut butter

Açai layer

  • 1 1/2 cups of cashew nuts soaked overnight
  • 1 cup coconut cream
  • 3 packs of Açai puree (3x100g)
  • 1 lime, juice only
  • 5 tablespoons coconut oil
  • 4-6 tablespoons maple syrup

Toppings

  • 1 cup of frozen raspberries
  • fresh thyme

Instructions

For the base, finely grind the almonds and dates in a blender, then add the dried coconut and nut butter until a fine sticky mass is formed. Press evenly into a cake base and place in the freezer.

For the filling, mix all the ingredients in a blender until a smooth cream is obtained. Try and add more maple syrup or lime juice as needed.
Pour over the bottom and put in the freezer for 1-3 hours until it freezes.

Serve with frozen raspberries and some fresh thyme. Keep in an airtight container in a refrigerator or freezer.


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