Hello lovely people Today I’m coming to you with my new recipe – berry mousse t…

Hello lovely people 💕😊
Today I’m coming to you with my new recipe – berry mousse tart 🍓
I had the last slice for breakfast today (yes cake for breakfast should be a thing!) and I think I’ll remake it soon. It’s creamy and fruity, naturally gluten free and artificial sugar free. With a nice crunch, as this time I added unroasted buckwheat groats to the crust and it was a win!
Who else loves easy and healthy vegan treats like this one? 🎂 Would you try it? 😉🍰
.
Berry mousse tart
For the crust:
1 cup of raw almonds
1/2 cup of raw pecans
1/2 cup of unroasted buckwheat groats
5 medjool dates
1 tbsp of raw cacao powder
Pinch of sea salt
1 tsp of vanilla paste
2 tbsp of maple syrup
1 tbsp of coconut oil
1-2 tbsp of cold water, if needed
In a food processor, blend almonds, pecans, buckwheat groats and dates to crumble consistency. Add remaining ingredients, besides water, and pulse blend to incorporate. If the dough is sticky and holds together easily pressed between fingers – it’s done, otherwise add a tbsp or two of cold water and blend shortly. Transfer to a 22cm tart form with removable bottom and press to form the crust. Place in the freezer.
For the filling:
1 cup of raw cashews
1 cup of full fat canned coconut milk
1 cup of frozen berries (I used a mix of raspberries and sour cheries)
1/4 cup of maple syrup
2 tbsp of coconut oil
Soak cashews in hot water for 30 minutes. Let frozen berries thaw and release juices. Add drained cashews, thawed berries with all their juices, coconut milk and maple syrup to a high powered blender. Blend until smooth. While still blending, slowly incorporate melted coconut oil. Pour the mixture into cooled crust and freeze for 4 hours or overnight. Move to fridge 1 hour before serving. Store in the fridge for up to 3 days.
.
.
.
.
.
.