No Bake Berry Tart

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

A cookie base made from Oreo and Kerrygold butter, a rich filling from soaked cashew nuts, acai powder, coconut and blueberries sweetened with a little maple syrup. Berry sauce and garnish can be left out if you just can't be bothered. This (almost) raw berry tart will win over even the sceptics. Easy, delicious and it's vegan, if that's important to you. If you don't have agar agar, then use 1-2 teaspoons of chia seeds to thicken the sauce.

 

Oreo Cookie Crust	Berry Cashew Filling
176 g Oreo cookies 50 g Kerrygold butter, melted	250 g Cashew nuts 2 tbsp Freshly squeezed lemon juice 80 g Fresh or frozen blueberries 120 ml Coconut milk 140 g Coconut oil, melted 3-4 tbsp Maple syrup 1 tbsp Acai powder 1/2 tsp Pure vanilla powder
Berry Sauce (optional)	Garnish (optional)
250 g Fresh or frozen blackberries 2 tsp Freshly squeezed lemon juice 1 tbsp Maple syrup 1/2 tsp Agar agar (1/3 tsp if you prefer a runny sauce)	30 g Blueberries 30 g Blackberries 1 tsp Coconut flakes Edible flowers Mint leaves

1. Place the cashew nuts in a bowl, cover with water and leave to soak overnight.
2. Place the oreos in the bowl of a food processor, and pulse until you have fine crumbs. Alternatively you can place them into a ziploc bag and roll over it with a rolling pin until fine crumbs form.
3. Transfer the crumbs to a medium bowl, and add the melted butter. Mix with a spatula until well combined.
4. Grease the bottom a 20cm spring-form pan and line with a piece of baking paper. Press the cookie crumbs into the pan. Chill for 1-2 hours until firm or 30 minutes in the freezer.
5. Drain the cashews and place in a blender. Add the lemon juice, blueberries, coconut milk, coconut oil, maple syrup, acai powder and pure vanilla powder and blend for a few minutes until the mixture is creamy.
6. Remove the cookie crust from the fridge or freezer and spread the filling on top. Place in the freezer for 2-3 hours until the mixture has set.
7. Make the berry sauce by puree the berries in a blender. Strain the puree through a sieve. Pour the strained juice into a small saucepan together with lemon juice, maple syrup and agar agar. Stir everything until well blended. Then bring the mixture to a boil and simmer for 1-2 minutes or according to the agar agar packet instructions, stirring constantly.
8. Remove the tart from the freezer and pour the berry sauce over. Garnish with fresh berries, mint leaves, coconut flakes and edible flowers.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com