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Coffee, Walnut And Vanilla Raw Tart

Sarah Edwards | Copper + Cloves
A beautiful no-bake dessert for the summer months, brimming with nourishing vegan-friendly ingredients and spiked with a hit of Blue Tokai Coffee's dark roast coffee.
Course Dessert
Servings 12

Ingredients
  

For The Crust:

  • 50 g dates (stone removed)
  • 150 g walnuts
  • ¼ tsp fine-grain sea salt
  • 150 g rolled oats (gluten-free if necessary)
  • tsp Blue Tokai estate coffee grinds
  • 60 ml extra virgin coconut oil
  • 3 tbsp jaggery liquid or Himalyan honey

For The Filling:

  • 200 g cashews, soaked for at least 4 hours
  • 90 ml jaggery liquid/honey
  • 90 ml coconut oil
  • 90 ml strong Blue Tokai cold-brewed coffee* (we recommend Kalledeverapura Estate beans; see below for a guide to cold-brewing coffee)
  • 1 tsp. pure vanilla extract or the seeds of a vanilla pod
  • ½ tsp. fine-grain sea salt

Instructions
 

Make the crust first:

  • Lightly grease a 9-inch (23 cm) pie dish with coconut oil.
  • Dry toast the walnuts on a tawa until lightly golden brown. In a food processor/ mixie, blend the dates to a rough paste and set aside.
  • Blend 50g of rolled oats on high until you have an ‘oat flour’ and set aside with the dates.
  • Blend the walnuts until they are the texture of rough sand. Add the coconut oil, dates paste, jaggery liquid, salt, and oat flour and process again, until a sort of dough comes together.
  • Finally, add the remaining 1 cup of rolled oats and pulse until the oats are chopped, but still have some texture to them. The dough should stick together slightly when pressed between your fingers.
  • With your fingers, crumble the dough evenly over the base of the pie dish. Starting from the middle, press the mixture firmly and evenly into the dish, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the better the crust will hold together. Place in the freezer for at least 20-30 minutes.
  • If you don’t have a pie dish, you can use a cake tin, and the effect will be more of a raw cheesecake than a tart.

Make The Filling:

  • Drain and rinse the cashews. In a high-speed blender, combine the soaked cashews, liquid jaggery, cold-pressed coconut oil, vanilla bean seeds, salt, and coffee and blend on high until the filling is completely smooth.
  • It can take a few minutes of blending to get it smooth, depending on your blender. If the blender needs more liquid to get it going, add a little more coffee (if you want a stronger coffee flavour) or water. When it is ready, it should be smooth and spreadable.
  • Pour the filling into the prepared crust, smoothing out the top evenly. Place the pie dish on an even surface in the freezer. Freeze for a minimum of 4 hours, until the pie sets.
  • Remove the pie from the freezer and let it sit on the counter for 10 minutes before slicing. At this point you can garnish with more toasted walnuts or sieve raw cacao powder over the top. Store leftover pieces in an airtight container in the freezer for 1 to 1½ weeks.

Notes

Guide for brewing cold-brew coffee:
  • Ratio: 10g of water to 1g of coffee
  • Let the coffee steep overnight in cold water in the fridge
  • Strain after 14 – 18 hours depending on your desired strength using any strainer, such as a chai channi, cheese cloth or toddy filter.
(It is recommended that you consume it within 10 days of brewing.
Keyword copper + cloves, healthy vegan no-bake, no bake dessert, no bake eggless desserts, raw vegan gluten-free desserts, sarah edwards