Delicious cheesecake style raw tart but without lactose, using a mix of soaked cashews, coconut water and lemon instead.
In my workshops it makes people a little crazy, it’s so yummy and is so pretty.
I like to keep a little spare mousse to fill in a couple of small glasses, they will make cheeky weekday desserts.
Saying that I like to make the mousse point blank – and ignore the base. Presented in little glasses, I will decorate them with what I fancy at the time – a little passion fruit or a simple coulis made with raspberry or kiwi for example. This kind of dessert wraps up a friends’ dinner beautifully.
INGREDIENTS – for 12 people
- 1,1/2 mugs of soaked and rinsed cashew nuts (for about 4 hours or overnight if easier)
- 2/3 mug coco water
- ¼ mug lemon juice
- ¼ mug acacia honey or agave syrup
- ¼ tsp vanilla extract
- ¼ tsp sea salt
- 1/8 tsp curcuma – optional but gives a richer yellow colour
- ¼ mug melted coconut oil
- Optional: 1,1/2 mug of raspberries and 2 tsp of lemon zests
- 1 mug raw almonds
- ¾ mug macadamia or Brazil nuts
- 1 mug destoned dates soaked in water for 1 hour
- ¾ mug grated coconut
- ¼ tsp sea salt
- Prepare a mould (21 cm diameter or long 30x6cm) with removable base with parchment paper.
- PREPARE THE BASE:
- In a food processor pulse for 20 seconds: almonds, macadamia or Brazil and grated coconut.
- Add the dates and the salt and pulse until you get a crumbly mix that remains together when you press it between your fingers.
- Pour the mix into the prepared mould and press it firmly so it is spread equally throughout.
- Keep in the freezer for at least 30 minutes.
PREPARE THE FILLING:
- Blend all ingredients in a food processor bowl until you get a really smooth cream.
COMPOSE THE RAW TART:
- Remove the base from the freezer and spread into it the cashew lemon cream.
- Put the whole cake back into the freezer for about 30 minutes then transfer into the fridge for at least an hour or until you are ready to serve it.
- Unmould carefully and display on a pretty dish.
- Decorate with raspberries and lemon zests.