Gluten-free and super delicious vegan tart, perfect for Christmas! And super super healthy. Finding fresh blueberries and blackberries might be hard at this time of year, but you can always use frozen ones. They still bring the same result. This tart is dairy-free, contains no sugar, no eggs, is gluten-free and it still tastes heavenly! One of the magic ingredients is the agave syrup, a natural ingredient sweeter than honey, that fits magnificently with the fresh lemon juice. You can always adjust those two in this recipe according to your own taste.
Tip: Carefully open the spring-form, as soon as the tart has been cooled enough, and remove the clingfilm. Transfer to a tray – carefully because it is quite heavy – and keep it there. You can keep it for 4-5 days in the fridge. It is better to consume it as soon as possible.
Prep. Time 1 hour – 6 hour to cool, Serves up to 12 people
Equipment: 20cm spring-form, clingfilm, cooking machine, spatula, tray
Ingredients
for the base:
200gr pitted dates
200gr almonds
30gr grated coconut
1 teaspoon water
for the tart filling:
2 biological lemons (zest and juice)
450gr unroasted cashew nuts
400gr blueberries
200gr blackberries
2, 4 deciliter agave syrup
400gr coconut oil
extra blueberries & blackberries for garnish
Method
Take the spring-form and ‘dress’ it with clingfilm, so that it will be easier for the tart to get out.
For the base,; put the dates, almonds and coconut in the cooking machine till they become crumbs. Add the teaspoon of water and let it be combined. Put the base into the form and work it flat till it covers evenly the whole surface of the form. Put it in the fridge.
Clean the cooking machine and wipe it dry so that it will be ready to use for the tart filling. Grate the zest of the two lemons and squeeze their juice out. Put the lemon juice along with the cashew nuts in the cooking machine and combine till it becomes a smooth paste.
Add in the lemon zest, the blueberries and the blackberries. Add the agave syrup and slowly the coconut oil. Combine everything till they become smooth. It is better to do it in 2 doses, because of its quantity and weight.
Taste if it needs more lemon juice or agave syrup according to your needs. Put carefully the filling into the form, on top of the base. Spread it good and let it cool for about 6 hours or better overnight. Garnish with some extra blueberries, blackberries and coconut.
Enjoy!
When a Greek Cooks 