Chocolate Strawberry and Pink Pitaya Tart
Ingredients
Filling
- 2 cups (300g) strawberries
- 1 1/2 cup (160g) cashews
- 1 cup (250g) canned coconut cream*
- 1/2 cup (200g) rice malt syrup or other liquid sweetener
- 1/2 cup (100g) cacao butter, melted (or coconut oil for a more prominent coconut taste)
- 1/4 cup (35g) pink pitaya powder
Crust
- 1 cup (160g) sunflower seeds
- 1 cup (100g) desiccated coconut
- 1/3 cup (135g) rice malt syrup
- 1/4 cup (25g) cacao or cocoa powder
- 2 tsp (20g) sunflower oil
Preparation
Preheat oven to 160C.
Place berries in a small pot over high heat. Roughly mash berries with the back of a fork until some of the liquid comes out. Boil for 5 mins then reduce to medium heat.
Remove from heat when the berries have almost completely broken down and there is only around 1 cup (220g) of berries.
For the crust, add the coconut and sunflower seeds to a food processor. Process for 1 minute or until everything forms fine crumbs.
Add the rest of the ingredients and process until combined.
Line the bottom of a rectangular tart tin. Firmly press the chocolate mixture against the bottom and sides of tin.
Bake for 15 minutes in the oven. Set aside to cool.
For the filling, add the berry puree and rest of the ingredients in a high-powered blender. Blend until as smooth as possible.
When the tart crust has cooled to the touch, pour the berry mixture into the tart tin.
Set aside in the fridge for at least 4 hours or until set.
