Better Homes and Gardens (Australia) - - Healthy Recipes -

Prepa­ra­tion time 30 mins plus 1 hour soak­ing and 4 hours freez­ing Cook­ing time nil

Serves 12

450g nat­u­ral cashews Melted ex­tra vir­gin co­conut oil, to

grease, plus ex­tra 6 Tbsp, melted 120g macadamias

100g brazil nuts

200g (about 10) med­jool dates, pit­ted cup toasted co­conut

2 Tbsp white chia seeds 270ml can co­conut cream

2 Tbsp maple syrup, melted Sliced pineap­ple, mango, pa­paya

and pas­sion­fruit pulp, to gar­nish Mint leaves, to gar­nish

Lime zest and wedges, to serve

STEP 1 Pour cashews into a large bowl of water. Set aside for 1 hour at room tem­per­a­ture to soak.

STEP 2 Mean­while, grease a 24cm fluted loose-bot­tom tart tin with co­conut oil. Line base with bak­ing pa­per. Place macadamias, brazil nuts, dates, co­conut and chia in the bowl of a food pro­ces­sor and pulse un­til finely chopped. Add 2 ta­ble­spoons of the ex­tra co­conut oil and process again un­til a sticky mix­ture has formed. Spoon into pre­pared tin and press into the base and up the sides of the tin. Freeze for 1 hour. STEP 3 Drain cashews and add to the bowl of a food pro­ces­sor and pulse

un­til finely chopped. Pour in re­main­ing co­conut oil, then add co­conut cream and maple syrup. Process un­til a smooth paste forms. Spoon into chilled tart shell and smooth sur­face. Re­turn to the freezer for 3 hours or ide­ally overnight un­til set firmly. STEP 4 Re­move tart from freezer, re­move from tin and trans­fer to a serv­ing plat­ter. Set aside for 15 min­utes to par­tially thaw.

STEP 5 Ar­range sliced fruit and pas­sion­fruit pulp on top of tart, then gar­nish with mint and lime zest. Serve with lime wedges.

Zuc­chini pizzaFor­get soggy vegie bases, this pizza holds its own against tra­di­tional dough and might con­vert you for­ever! Health­ier-for-you breadNo mat­ter how you eat it, this bread is very de­li­cious and fill­ing. Try it topped with av­o­cado and egg for break­fast. Recipe on op­po­site page Recipe on op­po­site page

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