TROPICAL COCONUT TART
Preparation time 30 mins plus 1 hour soaking and 4 hours freezing Cooking time nil
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.
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