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    2 days ago by brownpapernutrition FULLY appreciate that posting Choc Peanut Butter Fudge first thing on a Monday morning might be torture, but ACTUALLY what is the point of a Monday unless to be excited about the week ahead?!?!?! ‍♀️ESPECIALLY if it involves making THIS!!!!!! My recipe for this cracker is in this month's Eat Well mag but I've also just done a post on the blog with my favourite WHOLEFOOD, PLANT BASED FUDGE recipes alllllllll there for you. Mate, get amongst it J xo ✌ thebrownpaperbag.com.au  #plantbased   #veganrecipes 
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CHERRY CHOC COCONUT TART

GF : DF : SF
Serves 10-12

People perceive tarts to be tricky because pastry has that rep – but we’ve clearly debunked that myth! This tart is 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. Voila!

The base is one you can top with more or less anything you like too. 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 stick to seasonal fruits be that figs, plums, stone fruit, you name it!

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)

Method:

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.

Category

Sweet Treats

Tags
cherry, desserts, healthydesserts, healthytreats, rawtreats, sweettreats, tarts
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