These are just the perfect summer dessert. I have been loving peaches and nectarines lately and I really want to make the most of them until they are in season. I love pairing them with the exotic flavours of the passion fruit, such a yummy combination! The cashew cream is just so indulgent and it’ perfect combined with the crunchy oaty base.
Makes between 6-8 tarts
For the base:
2 cups oats
1 cup of almond
1 tablespoon of One Earth Rejuvenate Your Soul Blend
pinch of salt
¼ cup pitted dates – I would recommend to use medjol date as they help to bind the ingredients together.
¼ cup of melted coconut oil
¼ cup maple syrup
1 tsp vanilla extract
For the filling:
¾ cup of cashews soaked overnight or for at least 8 hours
2 very ripe peaches (skin on) destoned and chopped into pieces + 1 for decoration
The pulp of 2 passion fruit + 1 for decoration
2 tablespoons of coconut oil melted
2 tablespoons of rice malt syrup (use more if you like it sweeter)
A dash of vanilla extract
½ cup of creamy almond milk
Start by preheating the oven at 180 degrees. Place the oats and the almonds into a food processor and blitz until you have a coarse flour kind of consistency. Add all the other ingredients and blitz again until you have a sticky mixture when pressed between your fingers.
Remove the mixture from the food processor and with your hands press it into the tart cases. Place the tarts in the oven and bake for around 20 minutes until the edges are starting to be slightly golden brown.
Remove the tarts from the oven and let them cool completely before removing them from their cases.
To make the filling: drain and rinse the cashews. Place them in a blender and add all the other ingredients. Blend for few minutes until super creamy and silky. Fill the tart cases with the cashew cream and top with some extra sliced peaches and passion fruit. Enjoy!
Store any leftover in an airtight container in the fridge for few days.