Say hello to the Raw Pitaya Tart, a bright and creamy treat that's as fun to eat as it is to look at! Its smooth texture and light, refreshing taste make it the perfect way to satisfy your sweet cravings without feeling too heavy. Each bite is a little moment of happiness that will leave you smiling and wanting more!
Raw Pitaya Tart
- Prep: 0 min
- Cook: 30 min
- Total: 1 hour
- Yield: 1
Ingredients
For the base:
- 80 gr peeled almonds
- 300 gr pitted dates
- 4 tbsp coconut flour
For the filling:
- 250 gr unsalted cashews
- 1.5 tsp Ancient Choice Pink Dragon Fruit Powder
- 200 gr plant-based milk
- 1 tbsp coconut oil
- Agave/maple syrup to taste
- Vanilla extract to taste
- Fresh fruit for the decoration
Preparation
Step 1 - Almond Crunch Base
Grind almonds in a food processor until coarsely ground.
Step 2 - Date Dough
Add pitted dates and coconut flour. If the dates are particularly dry, soften them first in warm water for 15 minutes. Mix until you have a solid "dough" that you can work with your hands.
Step 3 - Mold The Dough
Mold the dough into a quarter inch layer in a ramekin.
Step 4 - Make The Filling
Add cashews, Ancient Choice Dragon Fruit Powder, milk, vanilla extract, and maple syrup to a blender and blend until you have a smooth cream. Adjust sweetener and vanilla according to taste.
Step 5 - Topping Touch
Pour the filling over the date bases and decorate with fresh fruit.
Step 6 - Serve & Enjoy!
Serve right away or refrigerate for 30 minutes for a firmer filling. Enjoy!
Recipe designed and photographed by Sweet Sensitive Free.