White Chocolate, Vanilla & Macadamia Tart

White Chocolate, Vanilla & Macadamia Tart

A wonderfully simple tart with a delicious combo of flavours, this no-bake vegan dessert is as delightful as it is simple to whip up. You can easily exchange the tin shape for a small, round spring-form base, and contain the base to just the bottom layer (this will save time, as you're not fiddling with the edges). The vegan white chocolate can be exchanged for dark chocolate if you prefer, or more yoghurt if you would rather avoid the chocolate altogether.

• Prep 15 min
• Serves 8

Ingredients

• 1 cup Shredded Coconut - Shredded Coconut - 350g
• 1 cup almond meal
• 0.25 cup Vanilla & Coconut Plant Protein - Vanilla Coconut Plant Protein
• 2 tablespoon coconut sugar
• 60 gram Organic Cacao Butter, melted - Organic Cacao Butter - 200g
• 0.33 cup pure maple syrup
• 1 cup raw macadamias
• 0.5 cup Vanilla & Coconut Plant Protein - Vanilla Coconut Plant Protein
• 75 gram vegan white chocolate
• 0.5 cup coconut yoghurt
• 0.5 cup coconut milk
• 1 teaspoon vanilla extract
• 0.25 cup lemon juice

Directions

1. To make the base, add all ingredients to a mixing bowl and combine. Pour into tart tin, and take time to evenly spread to form a uniform crust. Set aside.
2. Add all of the filling ingredients to a high-speed blender. Blitz until silky smooth. Pour into the base, then set in fridge overnight.
3. To serve, top with lots of seasonal fruits (preferably something tart, like berries or passion fruit) and nuts!