Aug 10, 2017

Raw Princess Pie



140 gr dates
100 gr natural cashews
100 gr almond meal
2 tbsp coconut oil
1/2 tsp himalayan salt


100gr dates
1 cup soy milk
1/2 tbsp himalayan salt
1 tbsp agave syrup


400 gr coconut cream
1 banana
2 sour cherry
1/2 lemon juice


1. Place cashews in a food processor and blend until a coarse powder forms.

2. Add almond meal, dates, coconut oil and salt and blend until the mixture comes together and is sticky. And lightly spray loose-based tart tin with coconut oil. Press crust mixture firmly and evenly in tart tin to create base and then press crust around the edges firmly and evenly to create sides. Place in freezer up to 10 min.

3. Combine caramel ingredients in a food processor and blend until a smooth paste forms. 

4. Spread over the base of tart shell. Place in deep freeze again. 

5. Whisk coconut cream by hand or mixer and put your tart together and deep freeze again for 10min.

6. Lightly toss cherries and banana in lemon juice, this will help prevent any browning. 

7. Add a layer of banana on top of the caramel and put in fridge. Serve immediately or keep in fridge until you’re ready to serve.


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