DAIRY FREE – BERRY TART
- (Originally From Reality Bytes Cafe in Rangiora)
Ingredients:
Base:
1-½ cups dates (soaked and drained)(Soaked for 1 Hour)
1-½ cups coconut
¼ cup cacao nibs (I used Cacao powder instead)
Topping:
2-½ cups raw cashews (soaked and drained) (Soaked for 4 – 6 hours, or 1 Hour in Hot water)
¾ cup of melted raw virgin coconut oil
3 cups berries of your choice
Juice and rind of 2 limes and 1 lemon
1-½ cups dried cranberries (soaked and drained) (soaked for 1 hour)
Dash of sweetener of choice – my favourite is real maple syrup
Method:
Soak and drain dates, blend well with coconut then add cacao nibs. Blend again to mix. Press into a round springform tin 20 cm in diameter. Place into freezer while you make the topping.
A note about the base: my favourite super easy base is simply dates and coconut. You can then experiment by adding ground nuts or seeds of your choice. The cacao nibs gives it a delightful crunch and toasty flavour as well as a super-food boost.
Process cashews and melted coconut oil until smooth. Add remainder of ingredients and process until smooth and creamy. Place on top of base and place in freezer or refrigerate until firm. We added fresh Passion Fruit Pulp on the top.
Here is our version, and the picture above is from Reality Bytes. We really liked this 🙂
