
Nutrition Facts
Servings:
4
Amount Per Serving:
200 g
Calories
595
Protein:
11 g
Total Carbohydrates:
14.4 g
Sugar:
11.3 g
fibre:
Total Fat:
54 g
Saturated:
28.7 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
26 mg
Valentine’s Tart
If you get home and realised you’d forgotten to book the table for two at that restaurant, forgotten to grab some flowers or a card, don’t panic ….this cute little tart will save the day.






Serves
Preptime
Cooktime
Ingredients
-
1/2 cup LSA
-
1/2 cup cashews
-
1/2 cup pitted prunes
-
2 tbs coconut oil
-
1 tbs chia seeds
-
1 tsp cinnamon
-
1 tbs cocao
-
2 x 400 mls can coconut cream
-
1 tsp vanilla extract
-
1/2 lemon - juiced
-
1 lemon - zested
Method:
Hello lovers,
- Start by placing the cans of coconut cream in the freezer.
- To make the base combine all the ingredients except the coconut cream and lemon juice/zest. Process in a blender for 30-60 seconds or until fully combined. It wont matter if some of the nuts a still a bit chunky. Line a small tart tin with a little coconut oil and put the base mixture in the bottom and up the sides.
- Avoid having it too thick as it’s super dense and will overpower the tart – it’s a meal in itself!
- You can smooth it over with the back of a spoon and throw it in the fridge or freezer to chill.
- Remove the coconut cream from the freezer and separate the fatty cream from the water. In a mixing bowl, combine the zest and juice with the coconut cream.
- Fill the tart casing with the lemon-infused cream and top with some berries and a dusting of cocao.
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