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| 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.
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| 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.
