This beautiful raspberry ripple dairy-free tart is delicately flavoured with raspberries and coconut. Plant-based and gluten-free it will make any table look stunning! No baking involved, all you need a is a blender and a round springform tin. You can use fresh or frozen raspberries and your choice of nuts on the base. Enjoy!
- For the base:
- 10 pitted dates
- 150g Pecan Nuts (if you don’t have pecans, you can use 150g mixed nuts)
- 100g Mixed Nuts
- 50g melted coconut oil
- For the filling:
- 70g creamed coconut (the block not the liquid)
- 310g pre-soaked cashews
- 200g raspberries (frozen or fresh)
- 1.5 Tbsp runny honey
- Juice from half a lemon
- 30g melted coconut oil
- 1 can of full-fat coconut milk (you will only use the top and a couple of tablespoons of the liquid milk)
- 2 Tbsp Agave Nectar or honey and a squirt for the topping raspberries
- 50ml Almond Milk
NB: Pop your tin of coconut milk in the fridge for an hour or so before preparing the tart so that the creamy bit that rises to the top is as solid as possible.
You will need a 9 inch round springform tin, greased with a little coconut oil and lined with some greaseproof paper on the bottom.
Soak the cashews in cold water for 7 hours or overnight, or, soak them for an hour or so in boiling water.
Once everything is ready, place the nuts and dates for the base into a blender and blend until you have a chunky breadcrumb like consistency. When it reaches that stage add the melted coconut oil and pulse until the mixture starts to stick together. Scoop the mixture out and pat down into the bottom of the tin to form the base of the tart. Pop this into the freezer while you prepare the topping.
For the topping, whizz up 150g of raspberries in a blender or hand blender with the lemon juice and the runny honey, and set to one side. Clean out the blender and put the coconut cream, cashews, the white creamy top of the tin of coconut milk plus two tablespoons of the liquid, the almond milk, the melted coconut oil and the two tablespoons of honey or agave nectar into the blender and whip up.
Once you have a thick smooth texture add the raspberry mixture and whizz up again to create a lovely pink mixture.
Take the base out of the freezer and use a spatula to pour over the tart mix, smoothing off the top with the spatula.
Using the back of a spoon, in a bowl crush up half of the remaining raspberries with half a tablespoon of runny honey to make a coulis and add this to the top of the cheesecake using a cocktail stick or the tip of a knife to create a swirly, effect.
Cover the finished product carefully in foil before placing into the freezer. Leave to set in the freezer for 6 hours or overnight and take out 20 mins or so before serving so it can thaw a little. If you want to portion it, take it out and cut through it with a knife heated in boiling water so that you can pop the slices that you don’t need back in and allow the portions to thaw.
Decorate with mint leaves, edible flowers if you can get them, and some fresh raspberries 🙂
If you have a Vitamix or similar I would recommend using it, but you can use any good quality blender. The aim is to get the mixture as smooth as possible. If it doesn’t puree together easily just add a little more coconut milk as the liquid should help to puree it.