Are you looking for something sweet?
When we start looking after our bodies and concentrate on the things we are fuelling our bodies with, desserts are often one of the first things to go.
We are here to tell you that doesn't have to be the case. This Very Berry Tarte is so rich in a nutty and sweet flavour, you'll be heading for a second slice before the first is even finished!
Chill Time: 4 hours - Cook time: 30 minutes - Serves 6-8
You will need:
- 10 Medjool dates - 150g organic almonds
- 60g nuts of your choice (hazel, walnut, cashew, pecanuts) - 60g sunflower seeds
- 3 tablespoons raw organic coconut oil - Pinch of sea salt
- 300g fresh blackberries or raspberries (or mix them) - 300g fresh blueberries
- 3 twigs of fresh basil (pick off the leaves) - 3 tablespoons maple syrup
- 1 tablespoon fresh lime juice - 150ml full fat organic coconut milk
- 1 tablespoon organic potato starch - 1 teaspoon Agar-Agar
- 150g mixed fresh berries for decoration
Gently roast the nuts & seeds in a pan, do not use oil but a coated pan. Set aside to cool down. Cut the dates into small chunks.
Put nuts, seeds, dates, coconut oil and salt into a normal blender (don’t use a high speed, you don’t want to process it too much) and mix to a medium fine nut size.
Grease a normal sized springform pan (26cm width) well with coconut oil. Take the nut dough out of the mixer with wet hands (it is sticky!) and press it into the pan, forming an approx. 2cm edge on the sides. Put the pan into the fridge and let it cool for 30mins.
Meanwhile take the basil leaves and process them in a blender together with the berries. Pass the mixture through a sieve to make it really nice and smooth. Add coconut milk, lime juice and maple syrup. Prepare the potato starch (use a bit of cold water to completely dissolve the starch in a cup before adding it to the berry mixture!!!) and Agar Agar (read the instructions on the package and do it accordingly).
Put the berry mix into a pot and gently heat it up until it starts to boil, stirring it all the time.
Let the berry mix cool down for a while, then take the nut cake base out of the fridge, fill up the pan with the berry mix and put it back into the fridge for at least 4 hours.
Decorate with fresh berries & basil leaves before serving.