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Recipe

No Bake Lemon Berry Coconut Cream Tart

30 May 2022

Serves : 10+

Time needed : +3h

Difficulty : easy

Vegan, gluten-free and refined sugar-free!

If you’re looking for a dessert recipe that’s easy to prepare and will disappear off the plate in an instant, this no-bake lemon berry coconut cream tart with fresh berries is calling out to you. Considering this recipe is completely vegan, gluten-free, and has no refined sugar, how can you go wrong? Beware: the kids may try to tempt you for thirds with the “but there’s no sugar in it!” approach.     

 

Ingredients

FOR THE CRUST:

150 g | 1 1/2 cups shredded coconut

175 g | 1 1/4 cups raw cashews

3 tbsp raw coconut oil, melted

3 tbsp pure maple syrup

1/2 lemon, juiced

FOR THE FILLING:

275 g | 2 cups raw cashews, soaked in cold water for at least 4 hours, drained

5 lemons, juiced, one lemon zested

150 g | 2/3 cup raw coconut oil

120 ml coconut milk

150 g | 1/2 cup pure maple syrup

1 tsp vanilla extract

1/2 tsp salt

1/2 tsp vegan yellow food colouring, optional

TO SERVE:

2 (400 ml) tins coconut milk, chilled overnight

600 g | 4 cups mixed berries, e.g., blueberries, blackberries, raspberries, strawberries

Method

1. For the crust: In a food processor, pulse together the coconut and cashews until the cashews are finely chopped and broken up. 
2. Add the coconut oil, maple syrup, and lemon juice; pulse until a rough dough-like mixture comes together around the blades. 
3. Turn out the mixture into a 23 cm | 9-inch springform tart tin. Evenly press the mixture into the base and sides; cover and chill. 
4. For the filling: Combine everything for the filling in a clean food processor; add the food colouring, if desired. Process until smooth and creamy, 2-4 minutes; add a splash of water to help bring it together, if needed. 
5. Turn out the mixture into the crust, spreading it out evenly. Cover and chill for 4 hours. 
6. To serve: After chilling, carefully open up the cans of chilled coconut milk. Scoop out the creamy coconut solids into a mixing bowl; reserve the coconut water for another use, such as smoothies. 
7. Beat the cold coconut cream until thick, 2-3 minutes. Turn out the tart and spoon the coconut cream on top. Decorate with berries (hull and slice strawberries, if desired). 

Can be frozen.

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