This raw vegan, sugar free pudding is deliciously simple to make and tastes great fresh or stored in the freezer.
Full disclaimer, this can be eaten raw or baked, it will bring out different textures, flavours and of course whether you like it hot or cold. We normally choose the bake the base first and then add in the filling and eat raw.
Works perfectly with salted caramel ice cream.
For the base:
130g pistachio + extra for decoration
65g coconut oil
8-10 medjool dates
For the filling:
250g of soaked cashew
3 tbs honey
130g blueberries + extra for decoration
200ml coconut yoghurt
1x 21cm tart tin, greased and lined
Preheat the oven to 180°C. Place all the tart ingredients into a food processor and blitz until combined.
Take your lined tart tin and press the raw dough into the base, creating an even surface across the tin. Place in the oven and bake for 15 minutes until the almond pistachio base is golden brown. Set aside to cool.
Next, pop the cashews, blueberries, coconut yoghurt and honey into a clean food processor and mix until you have a consistent texture. Pour into the tart tin to cover the base and sides.
Sprinkle a few extra blueberries onto the surface along with a handful of chopped pistachios and place into the oven for 10 minutes until the surface is browning and a wee bit bubbly.
For the raw option, you can just place into the freezer for 3-5 hours instead of putting into the oven.