Festive fruit flan

This fun & festive dessert will be sure to impress! It’s hard to believe that something refined-sugar free can be so delicious & nourishing too!

Ingredients

Base

·         160g almonds

·         90g desiccated coconut

·         6 Medjool dates, pitted

·         1 pinch of salt

·         ½ teaspoon natural vanilla powder* or vanilla extract

Filling

·         2 cups Unsweetened Greek yoghurt

·         100ml Crème Fraiche

·         2 tablespoons maple syrup

·         1 teaspoon vanilla extract

Toppings

·         Fruit of your choice. For a festive look use seasonal berries & fresh mint

*Can be bought at health food stores or organic retailers

Method

Base:

1.      Line a 30cm diameter springform tin with baking paper. For this wreath look I placed a glass upside down in the middle of the tin. You could also use a wreath shaped tin instead if you have one.

2.      To make the base, process all of the ingredients in a powerful blender or Thermomix until texture becomes a fine crumb. Almost like breadcrumbs.

3.      Press the mixture firmly into the base of the tin and spread out evenly (around the glass if you are using. Then using the bottom of a flat glass press down all over the mixture so that it is smooth. Place tin in the fridge for 1 hr.

Filling:

1.      Combine all ingredients together in a large bowl and mix until well combined.

2.      Spoon mixture over the base and then return to the refrigerator for approx. 30 minutes.

3.      Then top with your choice of fruit as shown. Other combinations that are delicious are mango and passionfruit. Return to the refrigerator until ready to serve.

4.      When ready to serve remove the glass in the middle and the outside of the springform tin. Carefully with a large knife underneath the tart slide onto to a large serving plate.