You’ll need a round baking tin (20cm diameter max.) for this date-nut breakfast tart recipe, although it doesn’t require any actual baking, just time to set in the fridge,
If you can’t find raw (unroasted) cashews, you can substitute these with blanched almonds.
Ingredients
120g pitted dates
60g raw (unroasted) cashews (you can often find these at exotic supermarkets)
75g grated coconut
60g Quaker Oats
2tbsp liquid honey or agave syrup
3tbsp coconut oil, melted
2tbsp hempseeds
¼tsp salt
Handful of hazelnuts
Method
Finely chop all of the ingredients in a food processor. The texture will be fairly loose, but if you knead it with your fingers, it should stick together somewhat.
Line a round baking tin (20cm diameter max.) with a sheet of baking paper and pour the mixture into this. Press firmly using the back of a spoon and allow to chill for a couple hours (two hours should be enough) in the fridge.
Keep the tart in the fridge to make sure it stays firm!
Recipe courtesy of Quaker Oats