vegan tart recipe - coconut passion fruit

Coconut Tart with Passion Fruit and Lime

I had a real craving for something sweet the other day but I’ve just enrolled in a 21 Day online workout schedule through BeachBody. Part of the program is of course healthy eating and I don’t think my coach (or my butt) would be too stoked with me if I was stuffing my face with unhealthy sugars.Β  So, I developed this amazing vegan tart recipe. It’s also gluten and refined sugar free – no guilts whatsoever!

Want more delicious vegan recipes?

Vegan Chocolate and Macadamia Nut Tart

Vegan Peanut Butter Banana Squares

There is always a debate on coconut milk being fattening but it falls under those “good fats”, like avocado and omega 3 fatty acids, which our body needs to function properly. Everything in moderation.Β  And besides, it beats the fat content of cream cheese any day. I love how the tartness of the passion fruit and lime balance with the creaminess of the whipped coconut. Keep summer alive with this delicious and healthy vegan tart recipe!

 

vegan tart recipe - coconut passion fruit

 

If you’re looking for a fun and easy to follow program to get back into shape, get in touch with my Beach Body coach and great friend, India Reinartz! She is a certified personal trainer, surf and yoga instructor, lady boss and all round bad-ass babe! India will give you all the support you need to get that bikini booty πŸ˜‰

She is also the co-founder of Papaya Wellness. They offer amazing all-inclusive surf and yoga wellness retreats in epic places such as Nicaragua, Mexico, Bali and more!


Coconut Tart with Passion Fruit and Lime

Makes approx. one large 9 inch (22cm) tart

Ingredients

For the base:

1 cup toasted macadamia nuts (hazelnuts, pecans or walnuts also work well)

1 cup shredded coconut

2 T agave syrup

1 cup dates (soaked in hot water for half an hour and then drained)

1 cup gluten free oats

2 T coconut oil (melted)

For the filling:

8 passion fruits

Juice and zest of 1 lime

4 T chia seeds

2-4 T water

2 cans coconut milk (fridge cold – this separates the water from the cream)

1 T vanilla essence / 1 vanilla pod, seeds scraped out

Fresh citrus slices and extra passion fruit to granish

Method

  • In a food processor, pulse the macadamia nuts once or twice to coarsley chop them
  • Add the remaining ingredients for the base and blend until combined well and it binds together
  • Press this mixture evenly into your lined tart tin, Start from the middle and make your way to the edges
  • Refrigerate while you make the filling
  • Scrape out the pulp of the passion fruits into a bowl
  • Add the lime juice and zest, chia seeds and water. Stir and allow to thicken for a couple of minutes.
  • Pour this onto the base and spread evenly. Put it back in the fridge to thicken more
  • In the meantime, make the coconut cream
  • The coconut milk will have separated into water with cream on the top. Do not shake it when you take it out of the fridge
  • Scoop off the thick cream from both cans into a bowl. Keep the liquid for you morning smoothies!
  • Add the vanilla and, with a cake mixer or hand beater, whip the coconut until stiff peak. Just a few seconds really
  • Spread this over your passion fruit layer and it’s ready to garnish with your citrus slices and fresh passion fruit!
  • Keep refrigerated for up to 3-4 days or freeze it for later use

Chef’s Note: If you over whip the coconut cream you will notice it becomes grainy. Don’t worry – you can fix this by adding a dash of the coconut water and giving it a quick mix!

Happy baking!

 

passion fruit

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