Vegan Raspberry Pitaya Summer Tart
Ingredients
Base
- 1 cup almonds
- 1 cup dates
Filling
- 1 1/2 cups raw cashews (quick soaked)
- 2/3 cup full-fat coconut milk
- 1/2 cup maple syrup (or more/ less to taste)
- 2 tsp pitaya powder
- 1 cup raspberries
- 1 tsp agar (optional)
Preparation
blend up your almonds and dates for the base mixture until fine and crumbly
press base mixture into your tart casing (or cheesecake tin) applying pressure so it's densely packed in
set in the freezer to firm while you make the filling
Turn the raspberries into a coulis by heating them on a pan on low heat. Add in the coconut milk and agar and stir until smooth
Leave to cool to room temperature
Add all your other filling ingredients into your blender and blend until smooth
Add the mixture from the pan and blend again
pour your filling over the base and let freeze for about 4-5 hrs
decorate and enjoy
