Nibble on slice of coconut heaven tart
No matter how dedicated you are to your healthy new year’s resolution, we all need a little sweetener every now and then. But before you go reaching for that bar of processed chocolate or packet of biscuits – yep, it takes one to know one – local nutritionist and chef Ronaldo Fulieri may have a better alternative. His most recent cookbook, Ronaldo’s Kitchen Book 2: The Super Power of Nutrition, is packed with 60 recipes to boost health and energy, including a very tempting range of raw, vegan desserts. Comprising raw cacao, coconut, cashews and prunes, this coconut heaven tart is the perfect indulgence when your willpower is waning.
INGREDIENTS
Base
300 g almond meal
200 g prunes
60 g shredded coconut
2 tablespoons raw cacao
water
Topping
200 g soaked cashews
meat of one coconut
50 g shredded coconut
4 tablespoon raw honey
1 teaspoon organic vanilla paste
3 tablespoon coconut oil
TO MAKE
To make the base, add prunes to the food processor and mix well until it forms a paste. Add in all other ingredients and mix until they clumps together and forms a ball. If necessary add a bit of water. Press mix evenly into a round tart tin.
For the topping, add the soaked cashews to the food processor and mix until smooth. Add in all other ingredients and continue to mix until smooth. Pour the mix on top of the base and refrigerate for at least two hours. Serve topped with shredded coconut and fresh edible flowers.
Images and recipe from Ronaldo’s Kitchen Book 2: The Super Power of Nutrition, by Ronaldo Fulieri.
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