Ingredients (22cm tin):
1/2 cup dates, soaked for 2 hours
1 cup almonds (or walnuts)
1 and 1/2 cup desiccated coconut, ground
1/2 can organic coconut milk, 200 ml
1/4 cup coconut oil, melted
3 tablespoons marple syrop (or any other healthy sweetener)
1 lime, juiced
Cherry Chia jam:
1/3 cup cherries (fresh or frozen)
2 tablespoons marple syrop
1/3 cup chia seeds
1 handful pistachio nuts
To make the base, start by processing the almonds in a food processor until finely chopped.
Add the dates and then process both again.
Line the tin with a piece of clingfilm. Transfer the base to the tin and press the mixture well against the bottom and the sides. Make sure the layer is not too thin.
Transfer the tin to the freezer for 10 minutes. Meanwhile, make the coconut layer. Combine all coconut layer ingredients in a food processor until uniform and smooth.
Transfer the mixture to the tin and spread evenly with a spatula.
Place in the freezer for a few minutes until it sets. In the meantime, prepare the strawberry jam. Process the cherries, maple syrop and the chia seeds in a food process. If you use frozen cherries, let them thaw first.
Transfer the jam to a bowl and put in the fridge for 15-20 minutes to start setting. Spread the jam evenly with a spatula or a knife.
Pop the tart into the fridge again for another 10 minutes. Then chop and scatter over the pistachio nuts.
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