This dreamy, creamy pudding is great for dinner parties – it’s impressive and ideally prepared in advance. In fact it is best to soak the cashew nuts overnight – the day before you plan to make the filling – but you can get away with a few hours if you forget. Also useful to remember is to put the coconut cream in the fridge to thicken it.
You will need a food processor for this recipe as the cashews nuts need to be blitzed (for quite a while) into a smooth cream. I also use mine to make the base, ‘pulsing’ the flour until the pastry forms a sticky ball.
Ingredients (makes 1 x 20-22 cm tart)
75g coconut oil
30g coconut sugar
100g rice flour
Zest of an orange
320 ml coconut cream
1 tbsp agave/maple syrup
Zest of an orange
6 passion fruit
Preheat the oven 180 (fan)/200 (conventional)
- Pop the coconut cream into the fridge. Leave the cashew nuts to soak in plenty of cold water preferably overnight.
- For the base, mix the coconut oil – it is easier if it is softened – and coconut sugar up together first, then add the rice flour and orange zest.
- Using your hands, press the pastry into a well-greased tin, prick the base lightly with a knife or fork, and bake for 20 minutes. Leave to one side to cool.
- When you are ready to make the filling, drain the cashews of their water and rinse well in a sieve. Shake off the excess water and blend until smooth with the coconut cream, maple/agave syrup and orange. This will take a good 5 minutes as you want the nuts, and the resultant filling, as smooth as possible.
- Scrape in the passion fruit pulp and stir in by hand. Taste for sweetness, adding a little more syrup if need be.
- Pour into the cooled tart case and pop into the freezer until firm; removing half an hour before you wish to serve.
I am sharing this with Healthy Vegan Fridays