Good Lifestyle

No, you do not need to turn the oven to make an excellent dessert. ThisTout 30-The pie count is entirely raw and sweet naturally with dates and fruits. The hazel, soft and pressed press crust has a little cardamom cardboard that pair magnificently with the covered cashew and coconut recovery. It's absolutely fantastic with fresh berries, but do not hesitate to use seasonal fruits, fresh fisheries trenched with a chopped corng or plums, even fresh citrus.

Makes a 9-inch pie

Ingredients

For the dough:
1 3/4 cups of walnut
1/4 cup of almond flour
8 large dates stitched
1 tablespoon coconut oil
1/4 Card Cardamom Ground
1/4 c.

For filling and filling:
1 cup of cashew nuts dipped during the night and drained
1/2 cup of canned coconut cream
1 lemon juice
1/4 c. Sea salt tea
2 cups of fresh berries or other sliced ​​fruits

How to do it

1. In a culinary robot, combine nuts, almond flour, dates, coconut oil, cardamom and salt. Pulse until the mixture begins to come together and can easily pinch it between your fingers.
2. Press the crust mixture in a 9-inch saucepan, pressing it uniformly in the base and on the sides.
3. In a high-speed mixer, combine the cashew nuts, coconut cream, lemon juice and salt and mix until it is ventilated and smooth.
4. Pour the fill into the crust and cool the tart for at least 1 hour.
5. Just before serving, garnish with bays or sliced ​​fruits.

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