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    3 days ago by brownpapernutrition Double tap for a piece of my yum COFFEE DATE AND WALNUT SLICE!!!! It’s plant based, gluten free and made with decaf coffee so I am not climbing the walls after Going to pop the recipe below for you, also FYI do not be popping little cacao nibs on top as I evidently did, as it looks crap, so I ended up dressing the with cacao and then thought oh my god you freakin genius it’s like a cappuccinoooooooo!!!  #ineedtogetoutmore  ok time for recipe!! COFFEE DATE WALNUT SLICE Soak 1 cup pitted medjool dates in 3/4 cup STRONG decaf (you
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BERRY YOGHURT TART

GF :  SF : V

Serves 8

 

Pastry:

3 cups almond meal

1/3 cup coconut flour

good pinch sea salt

3 tablespoons coconut oil, melted

1/4 cup rice malt syrup

1 1/2 tablespoons vanilla bean essence/extract

 

Filling:

1 1/2 cups FIVEAM ORGANICS Greek Yoghurt

3 cups mixed berries

Freshly sliced mint leaves or edible flowers for garnish (optional)

 

 

Preheat oven to 180C. In a large bowl combine almond meal, coconut flour and sea salt. Melt together coconut oil, rice malt syrup and vanilla and add to almond and coconut mixture and stir well. Transfer dough to a greased 22cm tart pan with a removable base and evenly press dough in bottom and up sides of pan. Bake in center of oven until golden and firm, about 12-16 minutes, then transfer to a rack to cool for an hour. Fill the tart once cooled with a base layer of greek yoghurt and arrange berries over the top. Garnish with sliced mint leaves or edible flowers if desired and serve.

Category

Snacks, Sweet Treats

Tags
berries, carbs, cleaneats, coconut, coconutoil, dairyfree, detox, fats, fibre, fiveamorganics, glutenfree, health, healthyfamily, honey, nutrition, pastry, protein, recipes, ricemaltsyrup, ricotta, seasonal, spring, sugarfree, summer, summerrecipes, summertart, wholefoods, yoghurt
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