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Neenish Tart

Makes: 1 x 20cm Cake

Serves: 8 to 10 People

Neenish Tart

Equipment 

  • Vitamix Blender
  • Cake tin, 20cm W x 5cm D
  • Spatula

Ingredients – Base 

  • 1 Cup shredded coconut
  • 2 1/2 cups almond meal
  • 4 dates, soaked and pitted
  • ½ tsp vanilla paste

Ingredients – Cream Section 

  • 1 cup cashews soaked, 1 hr
  • 1 tbsp rice malt syrup
  • 1 tsp vanilla paste
  • 1/8 tsp salt
  • 1/2 tsp agar agar to set

Ingredients – Strawberry Jam

  • 2 cups chopped strawberries
  • 1 to 2 tsp lemon juice
  • 2 tbsp chia seeds

Ingredients – Chocolate Section 

  • 2 ripe avocados
  • 125g dark chocolate, melted, dairy free
  • 1 tbsp coconut oil
  • 2 tbsp cocoa powder
  • 2 tbsp rice malt syrup
  • 1 tsp vanilla essence
  • pinch salt
  • 1/4 cup cashew butter or peanut butter
  • 1 tsp agar-agar

Ingredients – Strawberry Section 

  • 1 cup cashews
  • 3 tbsp coconut oil, liquified
  • juice of 1/2 lemon
  • 1 tsp pure vanilla extract
  • 1/2 medium ripe banana
  • 1 cup strawberries

Method – Base

  1. Put all the crust ingredients into the Vitamix 2L container in the order listed and secure the lid.
  2. Select Variable 1. Turn the machine on and quickly increase the speed to 10, then override to High.
  3. Use tamper really well to press the ingredients into the blades.
  4. Blend for 45-60 seconds or until the ingredients are starting to hold together, forming a rough dough.
  5. Stop the machine and press the mixture into a lined cake tin (Make sure to mold up the sides so you can fill it with the cream.)
  6. Place your base into the freezer to set.

Method – Cream 

  1. Dissolve your Agar Agar powder in about 4 tbsp hot water
  2. Put all the cream ingredients into the Vitamix 0.9Lcontainer in the order listed and secure the lid.
  3. Select Variable 1. Turn the machine on and quickly increase the speed to 10, then override to High.
  4. Use tamper really well to press the ingredients into the blades.
  5. Blend for 45-60 seconds or until the ingredients are starting to become really smooth.
  6. Pour over your base and place back into the freezer.

Method – Strawberry Jam

  1. Place all your Strawberry jam ingredients into the Vitamix (except for the chia seeds) in the order listed above and secure the lid.
  2. Turn your variable speed dial to 6 and pulse your machine on and off to roughly chop your ingredients.
  3. Pour into a bowl
  4. Add chia seeds and mix well.
  5. Let this mixture stand for about 20 minutes to thicken up and create your jam.
  6. Pour as much of this over your cream and place back into the freezer to set.

Method – Chocolate Section

  1. Dissolve your Agar Agar powder in about 4 tbsp hot water
  2. Put all the Chocolate ingredients into the Vitamix 2L wet container, including dissolved Agar Agar, in the order listed and secure the lid.
  3. Select Variable 1. Turn the machine on and quickly increase the speed to 10, then override to High.
  4. Use tamper really well to press the ingredients into the blades.
  5. Blend for 45-60 seconds or until the ingredients are starting to become really smooth.
  6. Get a piece of cardboard the same width as the cake tin and line it with some baking paper.
  7. Place it in the middle of the cake tin to make a clean divide and pour your chocolate mixture on one side of the cardboard divide.
  8. Place into the freezer to set.

Method – Strawberry Section 

  1. Put all the strawberry cream ingredients into the Vitamix 2L container in the order listed and secure the lid.
  2. Select Variable 1. Turn the machine on and quickly increase the speed to 10, then override to High.
  3. Use tamper really well to press the ingredients into the blades.
  4. Blend for 45-60 seconds or until the ingredients are starting to become really smooth.
  5. Grab your tart from the fridge and check if the chocolate has set.
  6. If it is holding its place take the cardboard out and pour the strawberry cream in the other half of the tart and place in the fridge to set over night. Or in the freezer for a couple of hours.

 

 

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