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Lily

Vegan Kiwi Cream Tart: A Delightful Dessert Awaits!

A delightful vegan dessert featuring a creamy cashew filling and fresh kiwi slices on a crunchy almond flour crust.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 2 hours 32 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Vegan
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. Bake the crust for 10-12 minutes or until lightly golden. Remove from the oven and let it cool completely.
  4. In a blender, combine soaked cashews, coconut milk, maple syrup, vanilla extract, and lemon juice. Blend until smooth and creamy.
  5. Pour the cashew cream into the cooled tart crust and spread it evenly. Refrigerate for at least 2 hours to set.
  6. Once set, arrange the sliced kiwis on top of the tart. Garnish with fresh mint leaves if desired.
  7. Slice and serve chilled.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 12gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 6gSodium: 50mgFiber: 2gSugar: 8g

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.

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