21 May 2020 in Candy, Nutrition

Vegan Pineapple Coconut Tart

Ingredients (the crust):

3/4 cup cashews
About 8 medjool dates- soak in warm water for about 5 minutes beforehand
1/4 cup desiccated coconut
2 tablespoons
chia seeds

Foods by Ann

chia seeds
Buy
a pinch of sea salt

Ingredienst (filling):

1 cup coconut milk (the white part)
about two slices of pineapple, crushed with a fork
1 1/2 tablespoons cornstarch
1-2 tablespoons
coconut sugar

Foods by Ann

coconut sugar
Buy
1 tablespoon lime juice
2 tablespoons 2 tablespoons desiccated coconut

Do your thoughts, like mine, keep revolving around the sun and holidays? That’s how the idea for this dessert was born just for you 🙂 A vegan tart that’s gluten-free and full of tropical flavor! If you’ve run out of ideas on how to spend time together, I encourage you to prepare a healthy dessert with your family. This vegan tart will also be great for people with allergies and people who, for health reasons, do not eat gluten, eggs, or dairy products. Enjoy 🙂

Preparation:

The crust:

I blended all the ingredients in a food processor. Then I put the mixture into a 20cm round cake tin, spread it evenly to create the crust, and refrigerated.

The filling:

While the crust was in the fridge, I cooked the coconut milk with sugar and cornstarch over medium heat and brought to a boil stirring all the time. Next, I put it aside, stirred in desiccated coconut and beat the mixture until it was thick. I mixed in the pineapple and lime juice. I transferred the filling onto the tart crust and refrigerated the cake overnight.