Here is the recipe from Beatriz Moliz @beatrizmoliz of a tasteful raw vegan tart. Because all tarts do not need to be baked. If you want something crunchy and creamy at the same time, then this tart is what you have been searching for.
Every bite is an explosion of flavors and sensations. It is sweet, creamy and fresh with a touch of acidity at the same time. Ideal for all events. In addition, it is healthy and doesn’t require baking.
For the base
- 200 gr of oatmeal (you can use gluten-free oatmeal)
- 60 ml of NaturGreen coconut oil
For lime cream
- 100 gr of cashews (soaked for 8 hours)
- Half of an avocado
- 1 spoonful of NaturGreen coconut oil
- 1 spoon of grated lime
- Half cup of lime juice
- 40 ml of NaturGreen agave syrup
- 60 ml of Ecomil coconut milk
- Half cup of blueberries and raspberries
Preparation
1.First, let’s prepare the base of the tart. Pour the oatmeal and the coconut oil into the blender and blend well.
2.Pour half the mixture into one mould and the other half into another mould. Refrigerate for at least 1 hour (this way the base will consolidate).
3. For the cream, let the cashews soak the day before and the next day wash and drain. Blend cashews, avocado, coconut oil, lime, agave syrup and coconut milk. Mix everything until you get a smooth mixture.
4. Take the moulds out of the refrigerator and pour the ¾ of the mixture upon the two tartlets. Put it for an hour to the fridge. Keep the mixture left for the red fruit cream.
5. Mix the rest of the mixture with the red berries. Remove the moulds from the fridge and add the last layer. Garnish with blueberries and raspberries on top and keep in fridge a few hours before serving.
Thanks Beatriz!
More creative and delicious recipes from Beatriz here