Raw Vegan Nuts & Fruit Tart
This is my own take on a recipe from an American food blog, rearraged with ingredients that even people in Japan can purchase.
If you want to make the cream smooth, it should be processed continuously. However, for the tart base (as in Step 2 nuts), the nuts should be ground on the coarser side by pulsing in 3 second bursts. Recipe by Mappokorin
Raw Vegan Nuts & Fruit Tart
This is my own take on a recipe from an American food blog, rearraged with ingredients that even people in Japan can purchase.
If you want to make the cream smooth, it should be processed continuously. However, for the tart base (as in Step 2 nuts), the nuts should be ground on the coarser side by pulsing in 3 second bursts. Recipe by Mappokorin
Open in Cookpad AppSteps
- 1
Blend the banana with the cashew cream in a mixer.
- 2
Grind the pecan nuts with the dates and maple syrup in a food processor (as you want it to maintain a somewhat crunchy texture, use the pulse setting rather than continually grinding).
- 3
Pat the Step 2 mixture into the tin, followed by the filling from Step 1.
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