Açai coconut tarte
Want a great recipe for a no-bake pie? Which is both vegan and gluten-free? Ok, grab that pen, because you have to write down this delicious recipe. You don't need packs, just pure ingredients and superfoods. It even has a little fruit in it! The base is made of cashew nuts and full-fat coconut milk. Also make sure to use full-fat coconut milk (like TerraSana's) or it won't get stiff. The pie is quite nutritious, so it is a small pie recipe. You can also choose to make the filling less high (3-4 cm).DessertCake and pastries2 cakes30 minutes preparation8 hours waiting8 minutes soaking
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This is how you make it
- Put a can of coconut milk (ours with 22% fat) in the refrigerator, so that the fat separates from the liquid and there is a thick part arises.
- Soak the cashews in cold water overnight.
- Grind the dates completely fine in the food processor or blender. Add the hazelnuts and grind again.
- Divide the tablespoons of coconut grater over the bottom of the molds. This makes the cake less sticky.
- Divide the date-nut mixture over the bottom and press well. Put this in the fridge.
- Add the cashews, coconut oil, coconut cream (the thick part of the coconut milk), maple syrup and maqui powder in the blender and grind until one beautiful whole.
- Remove the bottom from the refrigerator and divide the mixture over the date layer.Let rest in the refrigerator for 1-2 hours.
- Garnish with goji berries, coconut grater and some chia seeds.
Tip(s)
- You can also replace the maqui with acai.
