I’ve recently partnered with the wonderful people at Nergi to bring you a delicious fruit-filled dessert recipe using their kiwi berries! I think these are an incredible example of just how amazing Mother Nature really is, as they’re just so beautiful! I remember being so intrigued when I first found out about kiwi berries and I’m not embarrassed to admit that I showed them to pretty much every single person that came to my house that week when I received the delivery! Not only do they look stunning, but they’re super sweet in flavour and create a gorgeous contrast against the sour kick of citrus.
Fruity desserts are definitely more my thing over chocolate and I just love the sourness that you get from the limes in this cheesecake filling. This is a completely no-bake recipe, made with completely plant based ingredients and despite looking a little fancy, it actually only requires two steps, which are fairly straight forward.
The filling is a divine combination of creamy coconut milk, cashews and also some avocado in there too. Honestly, this creates the most indulgent, whipped filling and you don’t taste the avocado in the slightest! I really like mixing up my raw cheesecake ingredients to add a bit of variety and experiment with what works best. I also find this way to be a little less on the pricey side, because I’m very aware that a lot of vegan dessert recipes aren’t the most affordable things to make; so I want to try and make my recipes as accessible as possible.
Ingredients
Base:
- 1 cup oats
- Tbsp coconut butter
- 1/2 cup desiccated coconut
- 1 cup pitted dates Pinch pink salt
Filling:
- 300ml canned coconut milk
- 1 medium ripe avocado
- Juice and zest of limes
- 1 cup cashews
- 4 heaped Tbsp agave syrup
- 2 heaped tbsp coconut butter
- 100g Nergi kiwi berries
Method
To make the base for the tart, start by adding the oats, coconut, coconut butter, salt and dates into a food processor and blend everything together until the mixture can hold together and is nice and sticky.
Transfer this into a dish/cake tin and press into a rectangular shape, bringing it up around the edges to create a little wall to hold the filling. Pop this into the freezer to chill whilst you make the filling.
For the lime filling, in a blender combine the avocado, lime, coconut milk, coconut butter, cashews and sweetener and blend until smooth and creamy.
Pour the filling into the tart case smooth over the surface. I like to create nice swirls here with the end of the spoon. Leave this in the freezer for a couple of hours to firm up.
When you’re ready to decorate the tart, carefully remove from the dish and transfer to a serving wrack or plate.
Slice the kiwi berries in half; you can either leave them like this or cut little shapes like I’ve done here. Layer these all over the top of the tart and serve!
