Directions
Sub_title: This vegan and gluten-free dessert is a tropical dream come true! Made with wholesome ingredients like coconut milk, cashews, mangoes, and passionfruits, you’ll never guess how creamy and indulgent it tastes.
Description: Inspired by the rich and diverse culinary landscape of Thailand, this creamy coconut cashew tart is truly one-of-a-kind. The crustless base made from ground almonds and dates provides a satisfying crunch, while the luscious filling oozing with sweet and tangy goodness will have your taste buds dancing with delight. Topped with fresh mango and passionfruit slices, this stunning tart makes for a perfect centerpiece at any special occasion.
Ingredients (Makes 8-10 servings):
For the Crust:
1 cup whole raw almonds
1/2 cup pitted medjool dates
1 tsp sea salt
For the Filling:
1 can full fat coconut milk (about 14 oz)
1/2 cup unsweetened shredded coconut flakes
1/2 cup + 2 tbsp maple syrup
1/4 cup + 2 tbsp filtered water
1/2 cup raw cashew butter
1/2 cup unsalted roasted cashew pieces
For the Topping:
1 ripe mango, peeled and thinly sliced
1/2 grapefruit, peeled and sectioned into balls (optional)
1/2 pint fresh passion fruit pulp (from about 10-12 passion fruits), strained to remove seeds and pits
Instructions:
1. Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. For the crust, soak the almonds and dates in hot water until softened (about 15 minutes). Drain the liquid, then process the mixture in a food processor until smooth and sticky. Transfer the mixture to the prepared baking sheet, spread evenly, and flatten slightly using wet fingers. Bake for 10-12 minutes, or until lightly golden brown. Remove from heat and allow to cool completely.
3. For the filling, blend the coconut milk, shredded coconut, maple syrup, and water in a high-speed blender on high speed until very smooth and creamy (about 5-7 minutes). Add the cashew butter and blend again until fully incorporated. Set aside.
4. In a separate bowl, combine the remaining 1/2 cup of maple syrup and 2 tablespoons of filtered water. Stir well to dissolve the sugar. Soak the cashew pieces in the mixture for 10-15 minutes.
5. Pour the filling mixture over the cooled crust and spread evenly. Place the baking sheet in a large plastic bag and gently press down on the filling to remove air bubbles. Smooth out the top and place back in the refrigerator to chill for at least 1 hour.
6. Once chilled, remove the tart pan and discard the excess almond crust. Slice the cooled tart into desired portions and arrange on serving plates. Top each slice with fresh mango and grapefruit sections, if desired. Garnish with additional fresh passion fruit pulp and mint leaves for a beautiful presentation. Serve cold and enjoy!
Note: Make sure your coconut milk can is very well shaken before opening as the cream tends to rise to the top. If you’re not planning to use all the filling, store any leftovers in an airtight container in the refrigerator for up to 3 days.
Steps
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1
Done
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Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper. |
|
2
Done
|
For the crust, soak the almonds and dates in hot water until softened (about 15 minutes). Drain the liquid, then process the mixture in a food processor until smooth and sticky. Transfer the mixture to the prepared baking sheet, spread evenly, and flatten slightly using wet fingers. Bake for 10-12 minutes, or until lightly golden brown. Remove from heat and allow to cool completely. |
|
3
Done
|
For the filling, blend the coconut milk, shredded coconut, maple syrup, and water in a high-speed blender on high speed until very smooth and creamy (about 5-7 minutes). Add the cashew butter and blend again until fully incorporated. Set aside. |
|
4
Done
|
In a separate bowl, combine the remaining 1/2 cup of maple syrup and 2 tablespoons of filtered water. Stir well to dissolve the sugar. Soak the cashew pieces in the mixture for 10-15 minutes. |
|
5
Done
|
Pour the filling mixture over the cooled crust and spread evenly. Place the baking sheet in a large plastic bag and gently press down on the filling to remove air bubbles. Smooth out the top and place back in the refrigerator to chill for at least 1 hour. |
|
6
Done
|
Once chilled, remove the tart pan and discard the excess almond crust. Slice the cooled tart into desired portions and arrange on serving plates. Top each slice with fresh mango and grapefruit sections, if desired. Garnish with additional fresh passion fruit pulp and mint leaves for a beautiful presentation. Serve cold and enjoy! Note: Make sure your coconut milk can is very well shaken before opening as the cream tends to rise to the top. If you're not planning to use all the filling, store any leftovers in an airtight container in the refrigerator for up to 3 days. |
