This tart consists of a no-bake shell made with oat, dates and cashews and a millet filling with the touch of vanilla. There are fresh blueberries, blackberries and fig pieces on top. These ingredients are very good combinations of flavors.
8 inches tart pan
| Prep Time | 45 minutes |
| Servings |
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Ingredients
CRUST
- 150 g dates
- 50 g cashews
- 3/4 cup rolled oats
FILLING
- 100 g dry, raw millet
- 1 1/2 cup coconut milk
- 2 Tbsp xylitol
- 40 g coconut oil
- 1/2 - 1 tsp vanilla paste
TOPPINGS
Ingredients
CRUST
FILLING
TOPPINGS
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Instructions
TO MAKE THE CRUST
- In the bowl of a food processor, process the dates, cashews until finely ground.
- Add rolled oats and pulse until the mixture clumps together.
- Use moistened fingers to press the crust into the sides, then the bottom, of 8 inches tart pan with a loose bottom. Let it chill.
TO MAKE THE FILLING
- The millet pour boiling water and then rinse with running water. Then cook in 1 1/2 cup of coconut milk on low heat for about 12-15 minutes.
- Cooked and cooled millet place in the bowl of a blender with the melted coconut oil, xylitol and vanilla paste.
- Blend on low, gradually increasing to high. Blend on high for 2-3 minutes until silky-smooth.
- Pour the filling into the chilled crust then decorate with fresh fruits. Chill about 1 hour.
Recipe Notes
The tart keeps well, refrigerated airtight, for up to 3 days.
ENJOY!