This post is also available in: Español
This tart is a flavor bomb, you really should try it. It’s super delicious, the raw peanut crust really is like eating peanut butter, the filling of coconut and vanilla is super creamy, and the fresh fruit goes very well with these flavors.
The crust is raw and naturally sweetened, the filling is coconut milk with vanilla extract thickened with cornstarch, and above you can choose to put your favorite fruit.
Peanut no bake fruit tart
The perfect combination of decadence and freshness, the fresh fruit contrasts perfectly with the peanut crust that really reminds you of peanut butter. You only need 7 ingredients and some fruit
Ingredients
Raw crust recipe:
- 3 cups raw peanuts:
- 2 cups blond raisins soaked overnight and drained
- 1/4 cup melted coconut oil
Filling recipe:
- 4 cups full fat coconut milk
- 1/2 cup coconut sugar
- 6 Tbsp cornstarch
- 1/2 cup water
- 1 tsp vanilla extract
Fruit of your choice, like watermelon, cantaloupe, kiwi, papaya, mango or berries
Instructions
Crust:
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Process the peanut until it´s a paste, which will not leave large pieces of peanut, but that will not turn it into peanut butter. Add the raisins and the oil, process for three minutes until everything is well integrated and homogeneous. Put in the refrigerator about 2 hours. In the notes I leave a great tip perfect for the raw crust.
Filling:
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Put the milk in a pot with the sugar and vanilla extract. When it begins to boil, reduce the heat, add the cornstarch diluted in water, stir until it is a thick and homogenous mixture. Put the filling on the crust, add the fruit, you can make fruit balls and this really gives a great touch, but be creative and create a beautiful design. Refrigerate for an hour or two before cutting. Enjoy!!!
Recipe Notes
How to test if the base of a raw dessert (a vegan cheesecake, for example, or the crust of a tart) is sufficiently moist: grab a half teaspoon of mixture and make a small ball with your hands; if it maintains the form, it means that the base isn't going to break.
This post is also available in: Español
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