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Raw vanilla and passionfruit tart

Raw vanilla and passionfruit tart

Author, nutritionist and WH favourite Lola Berry is known for coining the 20/20 Diet as well as her fresh, vibrant recipes (we’re also a little obsessed with her Instagram – yoga meets food meets epic scenery). Get your sweet fix with this delish recipe from Lola’s new The Happy Cookbook.

“This tart looks so pretty and I love the way the passionfruit balances the creaminess of the nuts," says Lola. "Once you have everything measured out it’s really quick to make. I even make energy balls with the base ingredients if there’s any left over. And almonds are such a good source of essential fats, fibre and minerals – they’re little powerhouses when it comes to nutritional benefits.”

Raw vanilla and passionfruit tart
Serves: 12 (or you can make this into around six yummy little tartlets)

Ingredients:
Tart shell
310g (2 cups) almonds, soaked for 2 hours or overnight, then rinsed
6 medjool dates, pitted
2tbsp almond butter
Pinch of ground cinnamon
60ml (¼ cup) almond milk

Filling
235g (1½ cups) cashews, soaked for 2-6 hours or overnight, then rinsed
2 passionfruit
125ml (½ cup) almond milk
125ml (½ cup) maple syrup (coconut nectar works, too)
1 vanilla pod, split and scraped (or a pinch of vanilla powder or a dash of vanilla extract)

Topping
4 fresh passionfruit

Method:
1. For the tart shell, place the almonds, dates, almond butter, cinnamon and almond milk in a food processor and blitz to a chunky paste.
2. Press it with your fingers (damp hands can help) into the base and sides of a loose-bottomed tart tin. Put it in the freezer for about an hour. (You can make the tart shell up to a week in advance – even longer – it will keep for yonks.)
3. For the filling, put the cashews, passionfruit pulp, almond milk, maple syrup and vanilla seeds in a food processor or powerful blender, then blend until thick and creamy.
4. Pop the filling into the tart shell and finish it by topping with more passionfruit pulp – I love it to look messy.
5. Pop the tart into the fridge until you’re ready to serve it.

More: 10 healthy-eating myths busted

Lola is part of a new initiative called What Should I Eat? It's a series of open health and food debates in different cities this July. Check out whatshouldieat.com.au for tickets and more info.