What do you need:

Bottom:

• 115 grams of coconut flour (or grated coconut),
• 40 grams raw (unsalted) cashews,
• 2 tbsp agave syrup,
• 75 grams of mulberries (soak in warm water for 10 minutes),
• juice of 1 lime, zest of ½ lime.

Filling:

• 300 ml canned coconut milk light (not from the fridge),
• 30 grams of cornstarch,
• 6-8 drops of Greensweet liquid stevia vanilla,
• ¼ tbsp coconut oil,
• 1 teaspoon Greensweet icing,
• 2 fresh peaches (halved) or canned.

You can also make the filling with agar-agar. Then the cornstarch and coconut oil expire.

This is how you make it:

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

Put all the ingredients for the bottom in the food processor and switch on. When you have a sticky whole, make 4 equal balls. Press the balls out into the tart molds and put them in the fridge. All ingredients for the filling, with the exception of the peaches, are put in the food processor. Turn 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. Over time you will get a thick substance. Add2 grams of agar-agar to a saucepan with a layer of water and heat up. Stir well. Let it simmer while you stir. Then add the coconut milk and bring back to the boil.

Take the tart cases from the fridge and divide the filling over the tartlets. Place half an apricot with the convex side on top of the filling. Return to the fridge to set further.

Serve the cakes with a nice dot of coconut whipped cream.

Source / photo: Manon from Vegan Flavors