Raspberry Tart

I’ve always wanted to call this a ‘cheesecake’ because it reminds me of my childhood and my great aunts cheesecake but for the matter of being honest I’ll stick with tart.

food_1

 

 

What You’ll Need

Base:

6 medjool dates

1/4 cup shredded coconut

1 cup macadamia nuts

Top:

2 tubs of raspberries

2 cans full fat coconut cream (separated)

1/4 cup 100% pure maple syrup

 

Method:

Place coconut cream in fridge for a couple of hours before you are going to make. You want the water and the thick cream to separate. In a rush? purchase Ayam brand coconut cream, it’s the purest form and can be already separated.

 

Base:

Pit medjool dates

Add dates, coconut and nuts to food processor.

Blitz on high until a semi-dough forms

Press into spring loaded tin and place in freezer to set

 

Note- you can also use this recipe as coconut rough, bliss balls and base for any slice

 

Top:

Scrape coconut cream off the top of tin

Place raspberries, coconut and maple syrup into food processor

Blend on high until combined

Pour mixture on top of base and put back in freezer to set

Decorate the top as you fancy and ‘yummo mummo’ as my daughter would say.

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