This recipe was originally created to celebrate our Sponsorship of Pink Ribbon Breakfast 2020. Unfortunately this event has had to be postponed until further notice. Regardless its a lovely recipe and too good not to share.
This no bake tart uses fresh summer plums to add wonderful flavour and colour to a cashew based creamy filling on a walnut and almond base. What's more it's grain free, vegan, gluten free, refined sugar free. You can opt to use mini tart cases for individual portions or one large case.
Makes 4-5 mini tarts or one large tart.
- 2c Something to Crow About Walnut, Maple, Plum & Hemp Grain Free Breakfast Mix (or any nutty muesli)
- 1c Almond Flour
- 3 Tbsp Maple Syrup
- 2 Tbsp Coconut Oil
- 1c Cashews soaked overnight
- 1c Coconut Cream
- 3 large Plums (stone removed). Black Doris Plums give lovely colour. Canned plums would work too (just drain most of the juice off)
- 1/4c Coconut Oil
- 2 Tbsp Maple Syrup
- 1 Tbsp Lemon Juice
- 1 tsp Vanilla Essence
Add all tart case ingredients into a food processor, blend until the mixture can hold its shape.
Firmly press the mixture into the tart cases and set aside.
Place all filling ingredients in a high powered blender and blend until smooth and creamy. You may need to scrape down the sides a couple times.
Pour your tart mixture into earlier prepared tart cases and place in the freezer for at least two hours to set.
Remove from the freezer and thaw for 10 minutes before slicing. Top with a scattering of Something to Crow About Muesli and sliced fresh plums.
Images and styling by Nadia Eves @nourishingnadia_