Açaí Coconut Tart
175 g of medjool dates, finely chopped
140 g of roasted almonds
100 g of desiccated coconut
1 teaspoon of hazelnut butter
225 g of cashews, soaked overnight
230 ml of coconut cream*
3 packs of açaí purée (300g)
1 lime, juice only
80 ml of coconut oil
75 ml of maple syrup
*To make the coconut cream keep a can of coconut milk in the fridge overnight,
then carefully open it and the coconut cream will have set on the top.
125 g of frozen raspberries
For the base, in a food processor blend together almonds and dates, till fine crumbs, then add desiccated coconut and nut butter, till a fine sticky crumbs forms. Press equally in a cake base and place in the freezer.
For the filling, combine all the ingredients in a high speed blender till you get a smooth cream. Taste and add more maple syrup or lime juice as needed.
Pour over base and place in the freezer for 1-3 hours, till set.
Serve with frozen raspberries on top and a bit of fresh thyme.
Store in an airtight container in a fridge or freezer.
Serves: 6-8 person
Preparation time: 20 min