Raw currant cream tarts

Ingredients for 6 servings:

• 100 g almonds
• 2 dates, pitted
• 3 figs, dried
• 3 tbsp agave syrup
• 1 tsp, leveled coconut oil for greasing the rings
• 100 g cashew nuts
• 200 ml water
• 220 g currants, red
• 1 tbsp lemon juice
• 2 tsp, heaped coconut blossom sugar
• 100 g coconut oil
• 6 currants, red

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 20 minutes

quick and easy to make

The specified amount is sufficient for 6 dessert rings (diameter 58 mm, height 50 mm) or for one cake ring with a capacity of at least 790 ml. Soak the cashews in the water for at least 2 hours. For the base: Grind the almonds. Chop the pitted dates and dried figs as finely as possible. Then knead the ground almonds, dates, and figs together with the agave syrup into a dough. Grease a surface and the inside of the dessert rings with coconut oil (1 tsp. coconut oil). Divide the dough for the base into 6 pieces and place them in the dessert rings, pressing firmly. Make sure the base is firmly pressed down evenly, including around the edges. For the cream: Place the cashews and the soaking water in a blender. Add the currants, lemon juice, and coconut blossom sugar, and blend everything on high for 2-3 minutes. Melt the coconut oil in a warm water bath. Then add the coconut oil to the cream in a blender and blend briefly. Immediately pour the currant cream into the dessert rings. Place a currant on each tartlet. Then refrigerate the entire base with the dessert rings for at least 6 hours. Note: These quantities produce creamy tartlets that retain their shape. However, do not use less coconut oil. If you prefer a firmer texture, you can use up to double the amount.