Acai Coconut Tart
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 cup date (s) (Medjool dates), finely chopped
- 0.67 cup toasted almond (s)
- 0.33 cup desiccated coconut
- 1 tablespoon hazelnut butter
- 1 ½ cup cashew nuts, soaked overnight
- 1 cup coconut cream
- 300 g acai puree, frozen
- 1 lime (s), juice it
- 5 tablespoon coconut oil
- 4 tablespoon maple syrup
- 1 cup raspberries, frozen
- some thyme, fresher
Print Recipe
Pin Recipe Instructions
- The cup used as a measure holds 240 ml.
- Base:
- For the base, mix the almonds and dates finely in a food processor. Then add the desiccated coconut and hazelnut butter and mix until a fine, sticky mass forms. Press the batter evenly into a cake base and place in the freezer.
- Filling:
- For the filling, mix all other ingredients except thyme and raspberries in a blender to form a smooth cream. Season to taste and, depending on your needs, you can add more maple syrup or lime juice. Pour the filling over the dough base and place in the freezer for 1 - 3 hours until it has hardened.
- Serve with frozen raspberries and fresh thyme as a topping. Store in an airtight container in a refrigerator or freezer.
- Cut into 8 pieces. 1 piece has 390 Kcal.
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