Yahoo Lifestyle Sugar-free raspberry tart
Photography Armelle Habib, from Lola Berry's The 20/20 Diet cookbook
Serves: 12
Ingredients
10 medjool dates, pitted
1 tbs coconut oil
½ cup linseed meal
½ cup chia seeds
1 cup shredded coconut
1 cup raspberries, to serve
Rose petals, to serve
Cream filling
1¾ cups cashews, soaked (4-6 hours) and rinsed
cup coconut oil, melted
cup coconut nectar or raw honey
1 cup raspberries, fresh or frozen
¼ tsp rosewater essence
3 tbs 100% pure pomegranate juice
• Blend the dates and coconut oil in a food processor. Add the linseed meal, chia seeds and shredded coconut and process until the mixture has a biscuity consistency. Press the mixture into the base and sides of a pie dish or loose-bottomed tart tin. Refrigerate for at least 6 hours (ideally overnight).
• To make the cream filling, blend the cashews, coconut oil and coconut nectar in a high-powered food processor. Add the raspberries, rosewater essence and pomegranate juice and blend until very smooth.
If your mixture needs a little more liquid, just top it up with a splash of pomegranate juice.
• Pour over the now-firm biscuity base and refrigerate for another 8 hours. Slice and serve with fresh berries and a pinch of rose petals.
NUTRITIONAL INFO Per serving: 1519 kJ (363 cal), 6.5g protein, 25.5g carbs, 7g fibre, 25g fat (12g sat fat), 10mg sodium
Like this, want more? In The 20/20 Diet, nutritionist Lola Berry serves up 35 delicious, energy-boosting recipes your body will love.
