This Vegan White Chocolate Nectarine Tart is heavenly good!

“Yellow flesh nectarines will also work but for this recipe, I think white gives a better flavour as it pairs incredibly well with the beautiful vanilla flavour coming from Califia Farms Unsweetened Vanilla Almond milk. This was the first time I have tried vanilla plant milk. I fell in love as soon as I opened the bottle and could smell the vanilla. I can’t wait to use it for more recipes and drinks now.”

“I’ve always loved Califia for the amazing texture, but now I love the vanilla unsweetened because of the endless ideas I have in using it for recipes. The thick and creamy texture makes it perfect for vegan desserts like this (as well as with anything) because it isn’t watery and can act as a good substitute for coconut-based products. Although it doesn’t firm up the same, the texture always comes out beautifully.”

“I have to stress that the Califia Farms Vanilla almond milk played a vital role in the flavour of the filling. I don’t think you can get the same flavour by adding some vanilla extract or using a different milk. I can’t guarantee the same taste without Califia. You can find Califia Farms Unsweetened Vanilla Almond milk in the fridge section at Woolworths.”

More info:

Talida Voinea is a plant-based mum from Newcastle who is recovering from a life-threatening hormone imbalance through diet. Follow her Instagram here: @hazel_and_cacao

For more details on Califia Farms, visit: califiafarms.com.au or head to @califiafarms / #califiafarmsau

RatingDifficultyBeginner

Prep Time15 minsCook Time12 minsTotal Time27 mins

Base

3 cups Almond meal

1 cup Quick oats

6 tbsp Grapeseed oil (or other neutral oil)

6 tbsp Maple syrup

Nectarine Filling

4 White flesh nectarines, stone removed

1 ½ cups Raw cashews (soaked for at least 3-4 hours or overnight)

½ cup Cacao butter, melted

½ cup Califia Farms Unsweetened Vanilla milk

1 tbsp Maple syrup

Sliced nectarines and raspberries to decorate

For the base, mix all ingredients in a large bowl until sticky. Press down evenly onto the base and sides of the lightly greased round tart tin.

Bake in the oven at 180 C for 10-12 minutes or until the edges go slightly golden. Set aside.

For the filling, remove stones from nectarines and place them in the blender (I left the skin on). Meltdown cacao butter over low heat and add to the blender. Add all the remaining filling ingredients and blend until as smooth and creamy as possible.

Pour over the tart base and place in the fridge to set (will firm up in fridge but won’t go very hard and solid) once set, decorate with nectarine slices and raspberries. Slice and Enjoy.

Ingredients