This tart is the perfect dessert to make for a birthday or bring to a friends place, it hits the sweet spot and keeps you from feeling fatigued and sugared out like most desserts! And anything you don’t eat on the day can be placed in the freezer and pulled out later, no need to worry about it expiring or going to waste.
Nuts have so many great benefits for our hormones and fertility as they are packed with essential fatty acids, antioxidants and are a great source of protein and fiber. Incorporating a variety of nuts into your diet such as almonds, cashews, pistachios or brazil nuts increases your intake of a variety of nutrients and minerals that help to keep hormones balanced.
The protein and fat content of nuts and coconut included in this recipe help to balance out the sweeter ingredients including maple syrup, which helps to prevent any blood sugar spikes. All you need is a high speed blender or food processor and round cake tin and you’re set to go!
What You'll Need:
- 1 ½ cups cashews
- 1 cup whole almonds
- 1/3 cup pistachios
- ½ shredded coconut
- Pinch of salt
- 12 fresh dates, pitted.
- 270ml can coconut cream
- 1 lemon, rind finely grated, juiced
- 1/3 cup maple syrup
- Pinch of turmeric
- Fresh berries to decorate
How to Prepare:
- Place the cashews in a bowl of hot water, cover and soak for 2-4hours.
- Get a 24cm fluted tar tin, line with baking paper.
- Place the almonds, pistachios, shredded coconut and salt in a food processor or high speed blender. Blitz until finely chopped. Add the dates and process until chopped, the mixture should hold together when pinched. Spoon the mixture into the prepared tin, use a metal spoon or your hands to press it out evenly over the sides of the tin.
- Drain the soaking cashews and add into the food processor or blender with coconut cream, lemon rind, lemon juice, turmeric and maple syrup. Blend until smooth and creamy. Pour into the tart case tin. Place in the freezer for 2 hours or until firm.
- Transfer tart to a serving tray, top with fresh berries. Wait 10-15 minutes until serving. Keep in freezer until needed.
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