15 July

Pink attitude tart

A delicious dessert for two people, vegan and gluten-free.
    For the base:
  • 1 pack of toasted sunflower, sesame and hemp Cerreto mix
  • 3 tbs of dried raisins
  • 3 tbs of almond flour
  • 1 tsp vanilla powder
  • 1 tbs of vegetable milk
  • 1 tsp of coconut oil
  • 1 tsp of the matcha pink powder
  • 1 pinch of pink salt
  • For the filling:
  • 1/2 ripe avocado
  • 1 tbs of raw cocoa powder
  • 1 tbs of agave syrup or honey
  • coconut cream q.s.
Preparation For the tart:

Blend all the ingredients indicated for the preparation of the tart until they are well blended. Press the mixture on the bottom of a mold and place in the freezer to harden (even a whole night).

For the stuffing:

In a blender or food processor, combine the avocado, cocoa and agave syrup. Stir until the cream is completely smooth. Pour the cream on the previously prepared base and refrigerate for at least 30 minutes. Before serving decorate with coconut cream.

Enjoy your meal!