A deliciously soft, raw tart base filled with a creamy cashew, coconut Acai filling – what more could you ask for? They’re vegan, gluten free and contain no artificial sweeteners. Simply blend your base ingredients (almonds, buckinis, desiccated coconut, medjool dates and coconut oil) and press into your tartlet moulds. Use a regular tart tray if you’re wanting a single, large tart.
Next up, the filling. Add your pre-soaked cashews into a blender with coconut cream, maple syrup, coconut oil, vanilla essence and 1 sachet of Amazonia’s Acai Pure (or Acai Energy, either will work). With 7 x the antioxidants of blueberries plus Omega-3, 6 & 9 essential fatty acids, Acai Pure is the perfect superfood add-in for smoothies, bowls, and desserts alike. Made from hand-harvested açaí berries that grow wild in the Amazon rainforest, it’s vegan, Certified Organic and contains no added sugar.
Blend up your filling and spoon into each tartlet shell before freezing for 3-4 hours or until firm. Top with fresh berries, desiccated coconut and cacao nibs. If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
1/2 cup almonds
1/2 cup buckinis (or oats)
1/4 cup desiccated coconut
6 medjool dates
1 tsp coconut oil
1 cup cashews (soaked in water for 3 hours)
3/4 cup coconut cream
1 sachet frozen Amazonia Açai Pure
1/4 cup maple syrup
2 tbsp coconut oil
2 tsp vanilla essence
Combine all ingredients for the base in a high-power blender and blend until smooth.
Press into the base of 6 greased tartlet cases.
Drain and rinse soaked cashews and place in blender with all filling remaining ingredients, blend until smooth and creamy.
Spoon on top of the base and place tartlets in the freezer for 3-4 hours or until firm.
Top with desiccated coconut and/or cacao nibs.