This was exciting for me to make! This is a fun way to get Turmeric 100 into your life!
The Turmeric Tart!
To make this recipe… You’ll Need:
For the Crust:
1 Cups Soaked and Sprouted Almonds
1 Tbsp Sprouted Almond Butter
30 ML (⅛ Cup) Sprouted Almond Milk (Just Blend Nut Butter with Water)
3 Pitted Large Dates
1/4 Tsp Ceylon Cinnamon
For the Filling:
1 Cups Soaked and Sprouted Cashews
1/4 Cup Maple Syrup
1/4 Cup Sprouted Almond Milk
1 Vanilla Bean (Inside only)
4 Droppers of Turmeric 100
1 Tsp Orange Oil
For the Top:
Put all the Crust ingredients in a food processor and blitz to a chunky paste, then press it into the bottom of a cake mold. Freeze for 1 hour before adding the filling.
Put all the Filling ingredients into a high speed blender and blend until thick and creamy.
Pour the filling ingredients into the cake mold and freeze for another 30 minutes.
And last but certainly not least! Add the orange slices on top of the creamy filling.
Freeze for 2 hours before serving or overnight. If you freeze it overnight, I like to put it at room temperature for about an hour before consuming.
I hope you enjoy this recipe as much as us!!!
~Coach Rebecca Wolf