Easter Raw Tart Recipe
By Lena's Vegan Living
🔪Prep Time: 20 mins
👩🍳Cook Time: 30 mins
2 cups Medjool dates soaked for 15min and rinsed
2 cups almonds
1 cup almond flour
¼ cup raw coconut melted above the steam in double boiler
2 tsp pure vanilla extract
1 tsp Himalayan pink Salt
5 cups raw cashews soaked for 6 hours and rinsed
3 fully ripe mangos preferable Adaulfo, pealed and sliced
1 ½ tsp Blue Spirulina
1 ½ cup fat canned coconut cream 400ml
¼ cup raw coconut oil melted above the steam in double boiler
2 tsp pure vanilla extract
Juice from 1 lemon
¼ cup Maple syrup you may add more if you like
2Start blending the dates in the food processor by pressing the pulse button while scraping the sides.
3Add the coconut oil and bled full speed at the end until smooth.
4Add almonds and continue blend while pressing the pulse button and scraping the sides.
5Add vanilla with almond flour and blend little bit longer until is all mixed evenly.
6Cut 10 inch piece of plastic wrap and set aside.
7Remove mixture from the food processor, make a ball and place it in the middle of your tart pan.
8Start pressing down with your fingers, until you reach the edges.
9Centre the plastic circle as best as you can on the top of the crust.
10Take the glass and start pressing down until to crust reaches almost the edge of the pan and the bottom is totally flat. Keep about ¼ inch away from the edge.
11Remove the plastic circle and work your fingers around to smooth the sides.
12When ready, place in the freezer.
14Divide cashews in two portions; one little bigger (blue) than the other (yellow).
16In the food processor, blend the cashews with mango, 200ml coconut cream and half of coconut oil coconut oil until smooth.
17Transfer to a bowl and set aside.
19Blend cashews with 200ml coconut cream, maple syrup, vanilla, spirulina, lemon juice and the rest of coconut oil until smooth.
20Fill your tart pan, one half with yellow and the other half with blue. Do the best making the surface smooth. When ready, make swirls with chop stick and place it in a freezer overnight.
21To remove the tart, from the pan, leave it out from the pan, leave it out from the freeze about an hour.
22When ready, push the button with your fingers. It should come out easily.
23You may decorate it with the leftover cream, blueberries and pansies or other edible flowers.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.