Açaí coconut tart recipe

Açaí Coconut Tart
Base
175g of Medjool dates, finely chopped
140g roasted almonds
100g grated coconut
1 tsp hazelnut butter
 
Açaí layer
125g frozen raspberries
225g cashew nuts, soaked overnight
230ml coconut cream*
3 packs of Açaí puree (300g)
1 lime, only juice
80ml coconut oil
75ml maple syrup
 
Toppings
125g frozen raspberries
fresh thyme

Instructions

For the base, finely grind the almonds and dates in a mixer, then add the coconut rasps and the nut butter until a fine sticky mass is formed. Press evenly into a cake base and place in the freezer.
 

Für die Füllung alle Zutaten in einem Mixer mischen, bis eine glatte Creme entsteht. Probieren und je nach Bedarf mehr Ahornsirup oder Limettensaft hinzufügen. Die Füllung über den Boden gießen und 1-3 Stunden lang in den Gefrierschrank stellen.

Serve the finished cake with frozen raspberries and some fresh thyme. Keep in an airtight container in a refrigerator or freezer.

Serves: 6-8 Portionen

Preparation time: 20 min


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