Summery Raw Berry Tart

| 10 August 2017

We all love a good cake. Here’s our easy-going summer favourite: a raw berry cheesecake. Use whatever seasonal berries are available or just forage your own wild blackberries.

Ingredients

Crust:

1 cup of walnuts

1⁄2 cup of macadamia nuts

1⁄2 cup of dates

pinch of salt

Filling:

11/3 cup of soaked cashews

11⁄2 punnets of fresh berries

(we use raspberries, blueberries & strawberries)

1⁄4 cup maple syrup or date paste
1⁄2 cup of coconut oil
3⁄4 cup of soaked Irish moss
1⁄2 cup of plant-based milk (almond or coconut) juice of 1⁄2 lemon

1⁄2 tsp of vanilla powder or 1 tsp of vanilla extract fresh mint leaves

Method

Crust:

Soak dates for 15 minutes (if the dates are really dry). In the meantime start preparing your nut-crust. In a food processor place walnuts and blend them into smaller pieces. Add macadamias. Rinse the dates and add them to the food processor. Blend all the ingredients together for a paste. Add a small pinch of salt to taste.

(You can make the crust more crunchy or more smooth – just by adjusting the length of time you are food-processing the nuts to the consistency you like). Spread the crust around a tin or form it as small tarts (in a tart tray). Place it in the freezer (optional) while you are preparing the filling.

Filling:

Place Irish moss (soaked overnight), in a Vitamix along with the plant-based milk. Blend to a smooth puree.

In a food processor place soaked cashews, lemon juice, maple syrup/date paste, 1 punnet of favourite berries, vanilla, and Irish moss mix. Blend it together for a smooth “yoghurty” paste. Make sure you blend really well and there are no ‘bits’ left. Add coconut oil and blend it again.

Pour the filling over the crust. Cover the filling with the rest of the berries and decorate with some mint leaves (which will give the fresh aroma). Freeze it for 2 hours or refrigerate for 4 hours.

Pro tips

– You can add more fruits if you want to make it a more berry cheesecake.

– If you want to make the little tarts – you can put less coconut oil to make the filling more “runny” and soft.

Enjoy!

With Celebration & Appreciation,

Joel & Aiste