12 mins
Easy
Energy balls, perfect for snacks or sports, blend sweet dates with ghee-enriched nuts for a delightful contrast of smoothness and crunch.
This sweet Pistachio & Coconut Tart is perfect as a dessert or afternoon treat! The raw base is packed with oats, cacao and dates, with a subtle coconut flavour. The filing is soft and indulgent, made from blended pistachios and sweetened with agave nectar.
3 hour
min
3 hrs
1. First, line a deep 9 inch/22cm round tart tin with baking paper and set aside.
2. Next, make the crust. In a food processor, add the oats, cacao powder, dates, coconut oil and agave nectar. Pulse several times until sticky and starting to form clumps.
3. Transfer this mix to the lined tart tin, push down to cover the base and sides.
4. Then, wash and dry the food processor bowl.
5. Drain and rinse the soaked pistachios, discard any skins which peel away from the nut (important for a super smooth filling).
6. Next, make the filling. In the food processor, add all the filling ingredients and blend until smooth and pale green. (Make sure the tart tin is deep, otherwise you may make more filling than you need).
7. Pour this filling into the tart tin, making sure there are no air bubbles. Place the filled tart tin on a flat oven baking tray.
8. Finally, transfer the tray to the freezer and leave to set for 2 hours.
9. After 2 hours, the tart should be set. Gently nudge the pan, there should be a little movement in the filling. Leave to slightly soften for 15 - 20 minutes.
10. Then, carefully remove the tart base and sides, placing the tart on a chopping board.
11. Lastly, decorate the tart by sprinkling the chopped pistachios, desiccated coconut and cacao nibs over the surface.
Slice into 8 pieces and serve.
1. First, line a deep 9 inch/22cm round tart tin with baking paper and set aside.
2. Next, make the crust. In a food processor, add the oats, cacao powder, dates, coconut oil and agave nectar. Pulse several times until sticky and starting to form clumps.
3. Transfer this mix to the lined tart tin, push down to cover the base and sides.
4. Then, wash and dry the food processor bowl.
5. Drain and rinse the soaked pistachios, discard any skins which peel away from the nut (important for a super smooth filling).
6. Next, make the filling. In the food processor, add all the filling ingredients and blend until smooth and pale green. (Make sure the tart tin is deep, otherwise you may make more filling than you need).
7. Pour this filling into the tart tin, making sure there are no air bubbles. Place the filled tart tin on a flat oven baking tray.
8. Finally, transfer the tray to the freezer and leave to set for 2 hours.
9. After 2 hours, the tart should be set. Gently nudge the pan, there should be a little movement in the filling. Leave to slightly soften for 15 - 20 minutes.
10. Then, carefully remove the tart base and sides, placing the tart on a chopping board.
11. Lastly, decorate the tart by sprinkling the chopped pistachios, desiccated coconut and cacao nibs over the surface.
Slice into 8 pieces and serve.
12 mins
30 mins
1 hr 20 mins
