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The Acerola & Beetroot Tart That’s Almost Too Pretty To Eat

Bella Koh of The Cat Kitchen is back with yet another bake-free superfood tart that you can make with your eyes closed. Almost.
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You know what’s so very millennial? The whole concept of clean eating. You know what’s also very millennial? Ordering quinoa salads and green smoothies from an app. As hopeless millennials, we’re guilty of taking the easy (though admittedly convenient) route of ordering food via our phones rather than partake in the slow life and you know, actually see the kitchen as something more than a place to cook instant ramen.

Well, not anymore! To prove that good food that’s good for you can come from your own kitchen with hardly any effort on your end, we decided to ask Bella Koh of @catslavery, food stylist, super mama, major cat lover and purveyor of the slow life, to craft a series of gorgeous recipes out of what she affectionately calls “The Cat Kitchen”. If you’re the sort who has relied on cake mixes all your life, don’t worry – everyone can do these recipes. Some don’t even require any cooking or baking, so there’s no chance of burning anything. This week, a raw vegan acerola tart that looks to damn pretty to eat, honestly. For more drool-worthy (but super healthy) meal suggestions, don’t forget to check out Bella’s Instagram here. Will you just look at her daughter’s little hand at the edge of the dish? It is just melting our ice-cold hearts.

 

INGREDIENTS

THE BASE:
3/4 cup mixture of raw organic almonds, walnuts or pecans
3 pitted dates
1/2 tablespoon of cold pressed coconut oil
1/4 cup of granola
1/4 teaspoon of cinnamon

THE FILLING:
1 1/2 cups of raw cashews (soaked overnight or at least for four hours)
1/3 cup of cold pressed coconut oil
1/2 cup of organic coconut cream
1 tablespoon of freeze-dried acerola powder
1 tablespoon of maple syrup
2 tablespoons of lemon juice
1/2 teaspoon of cold-pressed beetroot juice extract
1/2 teaspoon of vanilla extract

 

 

THE METHOD

1. Rub coconut oil on a 6-inch or 9-inch pan and set aside.
2. In a food processor, combine the nuts you’re using with dates, coconut oil, cinnamon and granola. Blend until firm or until it has a coarse meal.
3. Press the mixture into the pan using your fingers to achieve a relatively even distribution. Set aside.
4. Place the strained cashews, coconut oil, coconut cream, maple syrup, lemon juice, beetroot juice, acerola and vanilla in a high-speed blender. Blend until the mixture is silky smooth.
5. Pour the filling mixture onto the crust and smooth out the surface nice and evenly. Cover with foil or plastic wrap and place it in the freezer until solid. It typically takes two hours.
6. When ready to serve, remove from the freezer and remove the outer ring of the pan. Garnish with edible flowers and berries of your choosing for extra texture.

 

What To Read Next: The Almost Zero-Effort Cacao Tart That’s Actually Good For You, Honey Isn’t Vegan & Other Things You Didn’t Know About Veganism and There’s More To Scenting Your Home Than You Think | Images: Bella Koh (@catslavery)

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