Anyone in the mood to indulge in a dessert and not feel guilty?! (girl with a raised hand emoji). I have been on a kick baking (if you can call it that), bakeless tarts because they're so easy to make and require very few ingredients.
Chilled coconut cream and fruit are also super refreshing, so this tart is perfect to bring to any summer festivity (kept in the AC of course). I think July 4th is a great one, and the colors match perfectly!
Bon appétit and happy (un)baking!
Author: Serena Moroukian
Prep Time: 25 min. Resting time: 1-2 hours Total Time: 25 min (+1-2 hours of cooling)
Yield: serves 6-8
Ingredients
For the crust:
1 1/2 cup rolled oats
1/2 cup pecans or almonds
1/4 cup flax seed meal
10 medjool dates, pitted
3 tablespoons coconut oil, melted
2 tablespoons maple syrup
For the filling:
200 ml full-fat coconut cream
250 grams premium white chocolate, chopped
2 tablespoons maple syrup (optional)
120 grams fruit for garnish
Equipment
- greased tart pan with removable bottom
Instructions
In a food processor, combine the oats, flax seed meal, and nuts until coarsely ground. Add dates, coconut oil, and maple syrup and pulse until it looks like wet sand.
Firmly press the mixture into the bottom and sides of the prepared tart pan. Place in the fridge to set while you start working on the filling.
In a saucepan, bring coconut cream to a boil, turn off and remove from heat. Add white chocolate and let stand 1 minute then stir until creamy. Add maple syrup if using.
Pour the filling into the crust and let it set in the fridge for 1-2 hours.
Garnish with fruit. Slice and serve.
I'd love to see how the recipe came out if you tried it. Tag #whatsyourcheatday on your post and I'll be sure to give you a shoutout!
xoxo
Serena
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