A creamy and lush caramel-like tart, with a fruity spin.
- 1 cup walnuts
- ½ cup shredded coconut, unsweetened
- 7 soft medjool dates, pitted
- 2 tbsp coconut oil (or can use cacao butter)
- 2 tbsp coconut sugar
- ½ cup cashews, pre-soaked and strained*
- juice of ½ an orange
- zest of 1 orange
- 8 tbsp coconut sugar
- 6 tbsp melted cacao butter
- 6 tbsp shredded coconut
- 6 tbsp almond milk
- 6 tbsp coconut water powder
- 1 tbsp carob powder
- 3 tbsp maple syrup
- 1 tsp pure vanilla extract
- ½ tsp raw ground vanilla bean powder**
- ½ tsp salt
- Process all crust ingredients in a food processor into a fine sticky crumble. Transfer this mixture into a 7″ tart pan***. Press down into the shape of a crust along the base and walls of the pan, packing the mixture in tightly and evenly. Freeze while working on next step.
- Blend all filling ingredients in a power blender until completely smooth. Transfer this mixture into your prepared crust and smooth out the top with a spoon or spatula. Decorate with any desired toppings (I sprinkled chocolate and petals around the edge, and filled the center with a thin layer of date syrup).
- Freeze for 5-6 hours or overnight to set. Thaw out 10-15 mins and remove cake from the pan. Slice and enjoy! Keep leftovers frozen.
*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water.
For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above).
The purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
**You can also scrape the contents of a fresh vanilla bean pod, or use another 1 tsp pure vanilla extract. Fresh vanilla pod or ground vanilla bean powder will give the most flavorful results though.
***Ideally use a tart pan with a removable bottom (like this one). Alternatively, use a springform pan of a similar size, or make smaller tarts in a muffin pan (using silicone liners). Or line a similar-sized tupperware container with parchment paper, etc.