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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

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