Skip to main content

Berries & Lemon Cream Tart

Ingredients:

For the Base:

  • 1 ½ Cups Almonds
  • 1 cup grated coconut
  • 3 Dates
  • 1 Tsp vanilla
  • Pinch of salt

For the Layer:

  • 2 Cups cashew
  • ¼ Cup lemon of juice
  • ½ cup coconut oil
  • ¼ cup Maple syrup
  • Pinch of salt

Toppings:

Blueberries, Blackberries, Kiwi and vegan chocolate (gluten free)

Instructions:

For the Base:

  1. Soak the almonds and dates in water overnight (8 hours)
  2. Drain the almonds and dates.
  3. Place almonds, dates, grated coconut, maple syrup and a pinch of salt in a food processor until the mixture sticks together. Adjust sweetness.
  4. Transfer the mixture into the cake tin, making sure you press it out evenly.
  5. Then leave it in the fridge for about 2 hours.

For the Layer:

  1. Soak cashews in water overnight (8 Hours)
  2. Drain the cashews
  3. Place cashews, coconut oil, maple syrup, lemon juice and a pinch of salt.
  4. Process the mixture until it is smooth and creamy.
  5. Then pour the cream evenly into the base.
  6. Leave in the fridge for about 6 or more hours.
  7. Finally decorate as you wish. I topped it with berries, kiwi and vegan chocolate (gluten free)

Note:

I recommend using extra virgin cold pressed coconut oil.

Receta en Español

Ingredientes:

Para la Base:

  • 1 ½ Taza de almendras
  • 3 dátiles
  • 1 Taza de coco rallado
  • ½ Taza de syrope de agave
  • 1 Cdta. De vainilla
  • Pisca de sal

Para la crema:

  • 2 tazas de semillas de marañón
  • ¼ taza de jugo de limón
  • ¼ taza de syrope de agave
  • ½ taza de aceite de coco

Decoración:

Frutos rojos, kiwi y chocolate vegano (gluten free)

Preparación:

Para la Base:

  1. Remojar las almendras y los dátiles por 8 horas.
  2. Quitar el liquido de las almendras y dátiles.
  3. Poner en el procesador de alimentos las almendras, los dátiles, coco rallado, vainilla, syrope de agave y pisca de sal.
  4. Procesar hasta que los ingredientes se mezclen bien. Puedes ajustar el dulce agregando un poquito de agave.
  5. Trasladar la mezcla a un molde, darle forma y luego refrigerar alrededor de 2 horas.

Crema de limón:

  1. Remojar las semillas de marañón por 8 horas.
  2. Luego quitar el liquido de las semillas de marañón.
  3. Poner en el procesador de alimentos las semillas de marañón, el aceite de coco, el syrope de agave, jugo de limón y una pisca de sal.
  4. Pocesar hasta que la mezcla se haga cremosa.
  5. Luego colocar la crema sobre la base.
  6. Refrigerar por 6 horas o más. 
  7. Luego decorar según tu preferencia, en mi caso le puse frutos rojos, kiwi y chocolate vegano gluten free.

Nota:

Te recomiendo usar Aceite de Coco Prensado en frío extra virgen.
En este caso las semillas de marañón es la que sustituye a la leche condensada.



Labels:
Location: Gibraltar

Comments

  1. Unknown5 February 2018 at 22:08

    Was very nice and it looks nice too. Thanks for preparing this for us. :)

    ReplyDelete
    Replies
    1. Unknown6 February 2018 at 20:10

      Your welcome Jeremy 😊 my pleasure 👐

      Delete

Post a Comment

Popular posts from this blog

Carrot Pancakes

Ingredients 1 cup oats flour (gluten free) 2 teaspoon baking powder 1 teaspoon ground cinnamon ¼ Cup coconut sugar o 2 Teaspoon maple syrup A pinch of salt 1 cup plant milk 1 teaspoon vanilla extract 1 cup carrots, peeled chopped 2 tablespoons raisins o 2 dates 1 flex eggs (1 tbsp flexseed and 1 tbsp water) 2 tablespoons vegetable oil Cream Cashew 100 g cashew (soak with water at least 2 hours or 8 hours) 1/2 cup plant milk (tough) 4 tbsp plant milk (cream cheese) 2 teaspoon maple syrup 1 teaspoon lemon juice Instructions In a blender add in chopped carrots and pulse until fine.To the carrots, add the vanilla, flax eggs, milk, raisins and pulse until well blended and the mix turns orange. The mix will get thick.In a large bowl mix together the dry ingredients: flour, baking powder, cinnamon, salt and coconut sugar. Add the carrot mixture and oil to dry ingredients and stir to combine. Heat a griddle to medium heat. It’s important to have a
2 comments
Read more

BreakFast

Oats banana pancakes 1 cup Oats gluten free   1/2 cup Almond Milk 1 Banana 1/4 tsp maple syrup A bit of cinnamon, Vanilla Coconut oil  Toppings: Blueberries, Raspberries and vegan jam Instructions: Put all the ingredients in the blender.( If the pancakes are still too thick, just add a little more milk). Heat up coconut oil in a medium pan on a medium heat. Then add about 2 tablespoons of dough per pancake to the pan and move the pan in a circular motion to shape the pancake. As soon as bubbles form on the surface (after about 2-3 minutes), flip the pancakes and bake for another 2-3 minutes. Serve the warm pancakes with berries and vegan jam, add other toppings as desired. Enjoy it! 
4 comments
Read more

My love Story

My husband and I met in January 2016 through a Christian webpage, what started as a simple acquaintance was becoming a friendship and the conversations were becoming more frequent, which gave me the feeling of having known him for a lifetime . In April of that same year he came to Peru and that's where everything began; the chemistry flowed naturally, and I felt I could trust him, I could be myself and I didn’t need to hide anything. During The time he was in Peru, he met my uncle and aunt, my friends, and the church where I congregated. We had the opportunity to travel to Cuzco and he was amazed at Machupicchu. In August of 2016 I traveled to meet his family and to see his country. At the beginning of the relationship He asked me that 'during the time that we were dating  we would not kiss each other in the mouth', I did not expect him to tell me that but I really liked it because he made me love him as a person, love his essence; I know that this is old fas
Post a Comment
Read more