We know goji berries as a "superfood" and are mainly eaten at breakfast together with fruit and yogurt. I created a recipe to make a delicious sweet dessert with it.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Healthy snack, Dessert
Cuisine: Own recipe
Keyword: goji berries, berry tart
language: en
gelegenheid: party, daily dishes, festive
Servings: 4tarts
Ingredients
voor de vulling
70grgoji berriesdried
250mlcoconut creamor coconut milk from a can
1tbl spoonagave syrup
1tbl spoonmaple syrup
2gragar agaror gelatin leaves
1 tbl spoonmilkto dissolve the agar agar
voor de bodem
4tbl spoonnuts
2tbl spoonoats
1tbl spoonsesame seedswhite
1tbl spoonpoppy seeds
1tbl spooncoconut oil
1tbl spoongrated coconut
50grbutterroom temperature
1tbl spoonmaple syrup
Direct in je mandje bij
Instructions
to make the bottom
First, finely chop all the nuts in the cutter. Then mix the seeds, butter, coconut oil, syrup and other ingredients well in a large bowl. Knead with your hands until the butter is soft and starts to stick together. If necessary, you can add a little extra butter but it must be consistent.
I used 4 mini rectangular cake tins of 11 cm x 6 cm. Divide the nut mixture into 4 parts (depending on the number of molds). Divide over the molds, press well with your hands. Make sure it is max 5 - 6mm thick. Place the molds in the fridge so that the butter and oil can stiffen and the bottoms harden again.
the filling
First we are going to grind the goji berries in the cutter. Note, this will be a sticky paste, but make sure that everything is well ground.
Heat the coconut cream over low heat. Add the pukp of the goji berries and stir well until everything is dissolved. If you notice that not everything is finely ground, you can pour the mixture through a sieve. Add the syrup.
Dissolve the agar agar in the tablespoon of milk. When the mixture starts to simmer gently add the agar agar and keep stirring. Turn off the heat after two minutes. Pour the berry mixture into the tart cases and let it cool in the fridge.
Before serving, I sprinkled some grated coconut on top and added a fresh mint leaf.