Servings
10
Prep time
Cook time
Recipe
Ingredients
- ¾ cup finely ground hazelnuts
- 1 cup + 2 tbsp almond flour
- 3 Medjool dates, pitted
- 1 tbsp pure maple syrup or coconut nectar
- 3 tbsp coconut oil, melted
- 350g thick full-fat coconut cream
- 150g pure maple syrup or coconut nectar
- ¼ cup coconut oil, melted
- Zest & juice, 2 large organic lemons
- 1 tsp vanilla bean paste or extract
- ½ tsp turmeric powder
- 3 tsp gelatine
Method
- Preheat oven to 170°C. Grease and line a tart pan with baking paper.
- Place the hazelnut and almond flour, dates, maple syrup and coconut oil into a food processor and pulse until well combined and crumbly.
- Press the crust mixture into your tart pan and make some holes with a fork.
- Bake crust for 12 mins and then set it aside to cool completely.
- Place all the filling ingredients into a small saucepan and whisk until well combined.
- Bring to the boil and then reduce to a simmer for 3 mins so it starts to thicken up.
- Remove from the heat and allow the filling mixture to cool before pouring it into the crus.
- Place your tart in the fridge for at least 2 hours to set.
- Tip: For a vegan version you can use 1 tsp agar agar instead of the gelatine
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
