BY Catalina Maria - The Unimpossibles
Ready in 10 minutes prep plus 1 hour freezing time | Serves 1 large tart or 6 mini tarts
Hello! I am Catalina Miguel from The Unimpossibles – a blog dedicated to clean eating, wellness, travel and leading a good life. This wonderfully rich tart tastes a lot naughtier than it actually is. The peanut butter infused base is protein and Omega-3 dense while the dairy-free lemon cashew cream cuts through the richness while adding additional healthy fats. The blueberries on top add antioxidants – essential for great hair skin and nails.
I actually made this tart twice – once for the family during our Easter vacation over at Waiheke Island and the second a couple of days after. Unfortunately (or not), I forgot my camera so I had to remake it! The first time I made it in a large tart tin, which made for a beautiful centre piece at the dessert table. The second time, I used these mini tart tins as pictured, which are totally adorable. I actually ran out of coconut flakes the second time so I substituted coconut flour – obviously you get a lot more flour in half a cup than if you grind coconut flakes which makes the tart a bit dryer. So if using coconut flour, use a little less, or increase coconut oil and or peanut butter by about one tablespoon.
If following a paleo diet, the peanut butter can easily be swapped out for almond butter or tahini.
ALMOND CACAO PEANUT BUTTER BASE
1 cup Organic Almond Meal
blended until fine or coconut flour ½ cup Organic Coconut, Shredded
blended until fine ½ cup Organic Rolled Oats, Jumbo Wholegrain
3 tablespoons Organic Peanut Butter Smooth, Original
1 teaspoon Organic Vanilla Extract
2 tablespoons Organic RAW Virgin Coconut Oil
3 tablespoons Organic RAW Cacao Powder
2 tablespoons Organic Coconut Nectar Syrup
Pinch of Himalayan salt
LEMON CASHEW CREAM
soaked for 3 hours ½ cup Organic Cashews, RAW Whole
3 tablespoons Organic Coconut Nectar Syrup
3 tablespoons Organic RAW Virgin Coconut Oil
Juice of two lemons
Pinch of Himalayan salt
2 handfuls of organic blueberries
For the base, add everything to a bowl and mix thoroughly until it comes together. If a little dry, add some extra coconut oil. Mixture will be crumbled but able to be held together.
Press mixture into a baking paper lined tart tin making sure base is even. Press up slightly on the sides. Place in the freezer for an hour or two until set.
For the lemon cashew cream, place everything into a blender and process until super smooth.
To assemble, pour the cashew cream onto your tart case. Spread the mixture evenly over the tart case using a spatula. You can either put in fridge or freezer to set or serve with cashew cream runny. If making in advance, place cashew cream filled tart in freezer and take out an hour before serving. Right before serving, sprinkle over fresh blueberries.