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raw nectarine tart

Vegan Raw Nectarine Tart

Servings 8 people

Ingredients
  

Crust

  • 1 cup raw almonds
  • 1 cup desiccated coconut
  • 1 cup pitted dates
  • 1 tbsp coconut oil

Filling

  • 1 cup soaked cashews (3-6 hours in water)
  • 2 tbsp coconut oil
  • 1/2 cup rice malt syrup
  • 1 tsp vanilla powder
  • 3 nectarines- yellow best for their vibrant colour

Instructions
 

  • Line a 25 cm round tart tin with plastic wrap.
  • Mix in a food processor the almonds and desiccated coconut for a few minutes until chopped finely. Add the dates, coconut oil and process for another few minutes. Add 1 tablespoon of water if the mix is too dry and not sticky enough. 
  • Place the crust mixture in the tart tin and use your fingers or the back of a spoon to spread the crust all the way to the sides and press firmly. Put the crust in the freezer for 5-10 minutes while you make the filling. 
  • For the filling, rinse the soaked cashews well and place them in the food processor. Blend for 3-5 minutes until smooth, pushing it down the sides from time to time. Add in the coconut oil, rice malt syrup and vanilla and blend for a few more minutes.
  • Remove the crust from the freezer and pour in the tart filling, spreading it evenly. Top with the nectarines. As tempting as it may be to devour it straight away, the cream needs to set in the fridge or freezer for it to taste right. Pop it in the freezer for 1 hour or in the fridge for 2 hours to set.
  • Take it out of the fridge or freezer about 15 minutes before serving.