A wonderfully refreshing açai tart, perfect for summer breakfast or dessert.
Serves: 6-8, Preparation time: 20 mins
1 cup medjool dates, finely chopped
2/3 cup toasted almonds
1/3 cup desiccated coconut
1 tbsp hazelnut butter
1 1/2 cup cashews, soaked overnight
1 cup coconut cream
3 packs açai purée (300g)
1 lime, juice only
5 tbsp coconut oil
4-6 tbsp maple syrup
1 cup frozen raspberries
For the base, in a food processor blend together almonds and dates, till fine crumbs, then add desiccated coconut and nut butter, till a fine sticky crumbs forms. Press equally in a cake base and place in the freezer.
For the filling, combine all the ingredients in a high speed blender till you get a smooth cream. Taste and add more maple syrup or lime juice as needed.
Pour over base and place in the freezer for 1-3 hours, till set.
Serve with frozen raspberries on top and a bit of fresh thyme.
Store in a airtight container in a fridge or freezer.