Description
A delightful vegan dessert featuring a creamy cashew filling and fresh kiwi slices on a crunchy almond flour crust.
Ingredients
Scale
- 1 ½ cups almond flour
- ¼ cup coconut oil, melted
- 2 tablespoons maple syrup
- ¼ teaspoon salt
- 1 cup cashews, soaked in water for at least 4 hours and drained
- ½ cup coconut milk
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 3–4 ripe kiwis, peeled and sliced
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, and salt. Mix until a dough forms.
- Press the dough evenly into the bottom and up the sides of a 9-inch tart pan. Prick the bottom with a fork to prevent bubbling.
- Bake the crust for 10-12 minutes or until lightly golden. Remove from the oven and let it cool completely.
- In a blender, combine soaked cashews, coconut milk, maple syrup, vanilla extract, and lemon juice. Blend until smooth and creamy.
- Pour the cashew cream into the cooled tart crust and spread it evenly. Refrigerate for at least 2 hours to set.
- Once set, arrange the sliced kiwis on top of the tart. Garnish with fresh mint leaves if desired.
- Slice and serve chilled.
Notes
- For a chocolate twist, add 2 tablespoons of cocoa powder to the cashew cream mixture.
- Substitute the kiwis with other fruits like strawberries or mangoes for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 8g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg