Ingredients
Bottom
- 200 gram Almonds
- 50 gram Coconut Flour coarse
- 3 gram Salt
- 2 pcs. Dates pitted
- 13.6 gram Coconut Oil
Fill
- 250 gram Cashews
- 24 gram Chia Seeds ground into flour
- 3 pcs. Lemon grated zest and juice of 3 large untreated lemons
- 0.4 gram Turmeric
- Salt a little
- 70 gram Water cold
- 91 gram Coconut Oil melted
- 150 gram Berry mixed
Instructions
- Blend the dry ingredients for the crust in a food processor, and add the coconut oil at the end.
- Distribute the “dough” in a 22 cm diameter tart pan, and place the crust in the fridge.
- Drain the water from the cashew nuts and blend them together with the remaining filling ingredients, except for the coconut oil.
- Stir in the coconut oil at the end.
- Spread the filling over the tart crust and place the tart in the fridge for at least 4 hours, preferably overnight.
- Rinse the berries and decorate the tart with the berries before serving.
Notes
Photo: Stine Christiansen