This tart has a melt-in-your-mouth texture, coconut lovers are just going to love it. In addition to being suitable for vegans, it does not have added sugar. For the base I have used dates to omit any other type of sweetener and the cream contains only the sugar contained in the white chocolate you use. If you do not want to miss a delicious bite and also without feeling as guilty as with traditional sweets, do not miss this recipe!
Could it be that this spring, which has turned out to be an extension of winter, is driving me crazy, but I don’t want anything more than to think about summer and the beach. I’m not lying to you, this is the craziest spring I’ve experienced in all the time I’ve lived in Germany. This past weekend some snowflakes still fell, basically it has snowed almost every day so far this April. Is it crazy or not? Normal that my poor little head looks like crazy for something summer. And for me to think of summer is to think of desserts with coconut!
By the way, do not think that I have really gone crazy and have taken flowers from my orchids to put them on the cake. I would never do it !! Cutting a flower that takes at least a year to grow again is sacrilege! It happened by accident when I was trying to straighten the stems of one of my prettiest orchids, and since it was super fresh it snapped. I almost started crying, I promise you. But when I recovered from the trauma, I thought that since he had murdered them, I had to make his death worthwhile and immortalize himself in these photos.
By the way, if you are unlucky enough to accidentally break a stem like me, you should know that in a vase with water the flowered stem lives peacefully for 1 month. So you do not lose the beautiful flowers completely, you will still be able to contemplate them for a long time. But handle them very carefully because I would never have imagined that they can break so easily.
If you have tried this recipe, leave me a comment so I know if you liked it! You can also upload a photo to Instagram using the hashtag #caudesucre and tag @caudesucre so you can see them. I love to read you and see your creations !!
Vegan coconut white chocolate tart
This white chocolate and coconut cake consists of a delicate cream of coconut and white chocolate that melts in the mouth covered with a crunchy layer of almond and grated coconut.
- FOR THE CRUST:
- 80 g grated coconut
- 50 g ground almonds
- 150 g rolled oats
- 4 Tbsp coconut oil
- 5 dates
- 2 Tbsp of oat milk (or any other milk you use)
- 1 pinch of salt
- FOR THE CREAM:
- 350 ml coconut milk
- 60 g hydrated cashews (soak overnight)
- 220 g vegan white chocolate
- 2 Tbsp coconut oil
Preheat the oven to 170 ° C. Grease a cake tin of approx. 23 cm Ø.
Melt the coconut oil in the microwave for a few seconds. Pour all the ingredients for the base into a food processor and blend on medium to high speed until a consistency is similar to sand. It may be a little thicker than sand, but it should stick when you press it between your fingers. If not, add a little oat milk or another date and blend again.
Press the batter evenly into the pie pan. Bake for about 20 minutes until the edge is slightly golden. Remove from the oven and let cool completely.
For the cream, it is best to soak the cashews overnight in cold water. If you don't have that much time, just soak the cashews in hot water for 30 to 60 minutes. Drain the water and reserve.
Melt the chocolate in a under a water bath.
Add the coconut milk, cashews, melted chocolate and coconut oil to the bowl of the blender or food processor and blend everything on high speed for one minute until you get a very fine cream.
Pour the chocolate and coconut cream into the cooled pie crust. Let cool at room temperature for an hour and then refrigerate for another 8 hours.
Garnish with grated coconut. The cake should be kept and served cold.