Vegan Superlatte Coconut Tarts

Makes 8 small tarts

For the base:

1 ⅓ cup almond flour

5 pitted dates

3 tbps coconut oil 

½ cup lemon juice 

¼ tsp salt

For the filling:

1 ½ cups cashew nuts (soaked overnight)

½ cup coconut milk

½ cup citrus juice (grapefruit / lime / clemengold)

¼ cup coconut oil

½ cup brown rice syrup or if not vegan, you can use honey 

1tbsp Superlatte Latte blend (we used Green Dream Matcha for the lime mixture, Red Velvet Beetroot & Cocoa for the grapefruit mixture and Golden Cup Turmeric & Spice blend for the clemengold mixture) 


1 tin coconut milk, refrigerated overnight

Sliced citrus fruit

Superlatte to sprinkle

In a food processor, blend all the ingredients for the bases. Line individual tart tins with baking paper or use loose bottomed tart tins. Divide the mixture between the lines tins and push flat with a spoon or your fingers. Place in the fridge to set. 

For the filling

Place all the ingredients in a food processor and blend till smooth. Pour into prepared tins and place in fridge to set. To garnish, whip the coconut milk (scoop of the coconut milk leaving the coconut water and whisk only the coconut milk) till stiff peaks form. Top with sliced citrus fruit and sprinkle with more Superlatte powder.

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