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CHERRY CHOC COYO TART

Inpsired by our Remedy Kombucha family’s newest and most delicious Cherry Plum flavour is this scrumptious Cherry Choc Coconut Tart!

We were talking about the concept of tarts in the Brown Paper Kitchen today and how people perceive them to be tricky because pastry has that rep. Well this one will safely debunk that for you because it’s super simple, requires no baking nor potential pastry puff ups and is simply raw ingredients blended, whacked in a tin and then the freezer does its magic to set it.

The base is one you can top with more or less anything you like too. Try the Choc Avo Tart we’ve used with the base before too – epic! Coconut yoghurt in this one is phenomenal but of course you can use a natural or greek yoghurt too and if cherries aren’t on hand then seasonal summer stone fruits would be an amazing substitute too!

Enjoy honey humans…

CHERRY CHOC COCONUT TART 

Serves 10-12

GF : DF : SF : VEGAN

 

Tart:

1/2 cup raw almonds

1/2 cup raw pecans

1/2 cup raw cashews

1/2 cup (approx 8) medjool dates, pitted

2 tablespoons chia seeds

2 tablespoons coconut oil, melted

 

Filling:

500g coconut yoghurt

200g cherries, pitted (more if you wish)

 

Combine base ingredients in a food processor and blitz to a crumb. Press into a 28cm tart tin, cover and place in freezer for 1-2 hours or overnight. When ready to serve, spread coconut yoghurt around the tart base, top with cherries (prob best to half and pit these – um I didn’t and whilst it makes for some entertaining dessert eating, prob nicer to do so for your guests…) and serve.

Jacqueline Alwill

Jacqueline Alwill, is an accredited nutritionist, author, founder of Brown Paper Nutrition and recently launched vegetarian meal delivery service Brown Paper Eats She is passionately committed to improving the health and wellbeing of individuals and families. Jacqueline is mum to her 8 year old boy - Jet.

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