Nut Tart Case:
2 cups of raw nuts – we used almonds and cashews
10 dried dates – adjust more or less for sweetness depending on size
1 tsp good quality vanilla essence
scant ¼ tsp of salt
2 tablespoons of virgin coconut oil
Filling and Fruit Topping:
800gms of coconut probiotic yogurt made from The Culture Cupboard’s Plant Based Yogurt Starter and two cans of Chantal Organic Coconut Milk.
¼ cup of runny honey
zest and juice of half a lime
Seasonal fresh or defrosted fruit for topping. We used fresh sliced mango and a few defrosted frozen blueberries.

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1. The night before, put your freshly made batch of coconut yogurt (approx 800gms from two cans of Chantal Organics coconut milk) into a cheesecloth-lined sieve, placed over a bowl to catch the liquid, in the fridge. While you sleep the liquid will strain from the yogurt, leaving a thick and creamy vegan labneh. 

2.  Line a 20cm cake tin with baking paper and set the oven to 180 C Fanbake.

3. Make the nut base by whizzing the nuts in a food processor until they reach a crumb-like consistency, then add the dates, coconut oil, vanilla and salt until it starts to come together as a sticky dough. If you’re not sure it’s ready, press some together between your fingers, if it sticks it’s ready.

4. Press into the prepared cake tin, and bake for 10 mins. Check the sides of the tart case don’t catch, the oils in the nuts are easy to burn in an oven that runs a bit hot. Set aside to cool. When cool, carefully remove the tart from the cake tin and place it on a serving plate.

5. Gently mix the strained yogurt with the lime juice and honey.

6. Turn into the cooled tart case, spreading evenly, then arrange fruit on top, sprinkle lime zest and enjoy!

7. Store any leftovers (if there are any!) in the fridge.

-Recipe by Country Trading