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What do you need:

Bottom:

115 grams of coconut flour (or coconut grater),

40 grams of raw (unsalted) cashews,

2 tbsp agave syrup,

75 grams of mulberries (soak in warm water for 10 minutes),

juice of 1 lime, grater of ½ lime.

Filling:

300 ml canned coconut milk light (not from the refrigerator),

30 grams of cornflour,

6-8 drops of Greensweet liquid stevia vanilla,

¼ tb coconut oil,

1 teaspoon Greensweet icing,

2 fresh peaches (halved) or canned.

You can also make the filling with agar-agar. Then the corn starch and coconut oil are canceled.

This is how you make it:

Cover 4 small cake tins with baking paper and make sure you have space in your fridge!

Put all ingredients for the bottom in the food processor and switch on. When you have a sticky whole, you make 4 equal balls.

Squeeze the balls into the cake tins and put them in the fridge.

All ingredients for the filling except the peaches are put in the food processor. Switch on, so that you get an even substance.

Do you use agar-agar? Put the coconut milk in a bowl together with the Greensweet-stevia products. Stir well.

Pour the coconut milk into a saucepan and heat up. Keep stirring the coconut milk with a whisk. After a while you get a thick substance.

Voeg 2 grams agar-agar in a saucepan with a layer of water and warm up. Stir well. Let it simmer while you stir. Then add the coconut milk and bring back to the boil.

Take the cake tins from the refrigerator and divide the filling between the tarts. Place half an apricot with the convex side on top of the filling. Put it back in the fridge to continue to stiffen.

Serve the tarts with a delicious dot of coconut whipped cream.

 

 

Source / photo: Manon from Vegan Flavors