Ingredients
Base
¾ cup roasted hazelnuts (I dry roast fresh hazelnuts in a baking dish in the oven)
¾ cup pecans
½ cup desiccated coconut
2 small or 1 large medjool dates
2 Tbsp Coconut Oil (melted/soft)
Filling –
1 cup of cashew nuts (ideally soaked 2-4hrs, or if short on time, cover with boiling water and sit for 15 minutes – then drain)
1 tsp white miso
1 tbsp apple cider vinegar
Juice of ½ a lemon
6 tbsp melted coconut oil
1 cup of thick coconut yoghurt (Cocos or Soon brands work well for this)
¼ tsp vanilla paste
2 tbsp maple syrup
Zest of 1 lemon
4 ripe apricots (or berries of your choice)
Method
Base
Place the nuts, coconut and pitted date into a processor. Process until finely chopped. Add in your coconut oil and process until coming together and holds when pressed.
Filling
Place the cashews, miso, vinegar, lemon juice, coconut oil, coconut yoghurt into a blender. Blend on medium-high until smooth. Stop and scrape down the sides to ensure all combined well. (Note – if you blender is not very powerful, it would help to blend the cashews first before adding the other ingredients).
Add in the vanilla and maple syrup and blend again until mixed through. Stir in the lemon zest and set the mix to one side.
Assembly
Press your base mixture into 8 individual tart tins or ramekins. Press up the sides evenly.
Pour in some of your filling so it is evenly divided between the tins/ramekins.
Cut your apricots in half and remove the pip. Place one half, cut side down in the centre of your tart.
Pop into the fridge and allow to set, best if done overnight to remove easily from the tart tins. However you could serve same day from ramekins and the filling will be a little soft.
Enjoy.
