| Prep Time | 30 minut |
| Passive Time | 6 - 7 godzin |
| Servings |
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Ingredients
CRUST
- 200 g cookies vegan, gluten-free
- 50 g coconut oil melted
- 1/2 tsp cinnamon
FILLING
- 200 g cashews soaked all night
- 200 g plums fresh, pitted
- 50 g coconut oil melted
- 2 - 3 Tbsp lemon juice
- 2 - 3 Tbsp xylitol
- 1/8 tsp cardamom
- 1/4 tsp cinnamon
- 1 tsp vanilla extract
TOPPINGS
Ingredients
CRUST
FILLING
TOPPINGS
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Instructions
TO MAKE THE CRUST
- In the bowl of a food processor, process the cookies, melted coconut oil and cinnamon until finely ground.
- Use moistened fingers to press the crust into the sides, then the bottom, of 7 - 8 inches tart pan with a loose bottom. Put in the fridge.
TO MAKE THE FILLING
- In the bowl of the blender, combine the cashews, melted coconut oil, plums, coconut cream, lemon juice, xylitol, cinnamon, cardamom and vanilla extract.
- Blend until very smooth, starting on low and gradually increasing to high, about 3 or 4 minutes in a high-speed blender and longer if needed. Set aside.
TO MAKE THE TART
- Spread the fig jam on the bottom of the previously prepared crust.
- Pour the filling on the jam layer and spread into an even layer.
- Then let chill in the fridge until firm enough to slice about 6 - 7 hours (or all night)
- Decorate with fresh plums and figs.
ENJOY!