This tart is an expression of spring, when the sky is blue and sun shines on blossoming flowers. It also tastes delicious! Not very difficult to make neither, if you follow the instructions carefully.

Raw Cashew Tart With Mango and Spirulina [Vegan]

Serves

437

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Ingredients

For the Crust:

  • 2 cups (soaked for 15min and rinsed) Dates
  • 2 cups Almonds
  • 1 cup Almond flour
  • 1/4 cup (melted above steam) Raw coconut oil
  • 2 teaspoons Pure vanilla extract
  • 1 teaspoon Himalayan pink salt
  • Fluted tart form 9 1/2 X 2 inches deep (with removable bottom)
  • Glass with flat bottom about 2 1/2 inch diameter
  • Plastic wrap

For the Filling:

  • 5 cups (soaked for min 4 hours and rinsed) Raw cashews
  • 3 (peeled and sliced) Mango
  • 1 1/2 teaspoons Blue Spirulina
  • 1 1/2 cup (400ml) Full Fat canned coconut cream
  • 2 tablespoons (melted above the steam) Raw coconut oil
  • 2 teaspoons Pure vanilla extract
  • Juice from 1 lemon
  • 1 /4 cup (you may add more if you like) Maple syrup
  • Chopstick
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Preparation

  1. Start blending the dates in the food processor by pressing the pulse button while scraping the sides. Add the coconut oil and bled full speed at the end until smooth. Add almonds and continue blend while pressing the pulse button and scraping the sides. Add vanilla with almond flour and blend little bit longer until is all mixed evenly.
  2. Cut 9 inch diameter circle from the plastic wrap and set aside. Remove mixture from the food processor, make a ball and place it in the middle of your tart form. Start pressing down with your fingers, until you reach the edges.
  3. Center the plastic circle as best as you can on the top of the crust. Take the glass and start pressing down until to crust reaches almost the edge of the form and the bottom is totally flat. Keep about 1/4 inch away from the edge. Remove the plastic circle and work your fingers around to smooth the sides. When ready, place in the freezer.
  4. Divide cashews in two portions; one little bigger (blue) than the other (yellow).
  5. Yellow: In the food processor, blend the cashews with mango, 200ml coconut cream and 1 tablespoon coconut oil until smooth. Transfer to a bowl and set aside.
  6. Blue: Blend cashews with 200ml coconut cream, maple syrup, vanilla, spirulina, lemon juice and 1 tablespoon coconut oil until smooth.
  7. Fill your tart form, one half with yellow and the other half with blue. Do the best making the surface smooth. When ready, make swirls with chop stick and place it in a freezer overnight.
  8. To remove the tart, from the form, it as to be out of the freezer for one hour. When ready, cover it with plastic wrap and turn it upside down on a smooth surface. With a butter knife, start lifting the removable bottom circle very carefully, going all the way around, until it will loosen up. After the tart will come out easily.
  9. You may decorate it with the leftover cream, blueberries and pansies or other edible flowers.
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Notes

This tart must be stored in a refrigerator or in a freezer.

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