Açai coconut tarte

Gluten free
Want a great recipe for a no-bake pie? Which is both vegan and gluten-free? Ok, grab that pen, because you have to write down this delicious recipe. You don't need packs, just pure ingredients and superfoods. It even has a little fruit in it! The base is made of cashew nuts and full-fat coconut milk. Also make sure to use full-fat coconut milk (like TerraSana's) or it won't get stiff. The pie is quite nutritious, so it is a small pie recipe. You can also choose to make the filling less high (3-4 cm).
DessertCake and pastries2 cakes30 minutes preparation8 hours waiting8 minutes soaking




Ingrid Duifhuizen
Ingrid is the brand manager at TerraSana. She loves food - cooking, eating, sharing meals, writing, and talking about it. Recipe development and food photography are her passions on the side.

This is how you make it

  1. Put a can of coconut milk (ours with 22% fat) in the refrigerator, so that the fat separates from the liquid and there is a thick part arises.
  2. Soak the cashews in cold water overnight.
  3. Grind the dates completely fine in the food processor or blender. Add the hazelnuts and grind again.
  4. Divide the tablespoons of coconut grater over the bottom of the molds. This makes the cake less sticky.
  5. Divide the date-nut mixture over the bottom and press well. Put this in the fridge.
  6. Add the cashews, coconut oil, coconut cream (the thick part of the coconut milk), maple syrup and maqui powder in the blender and grind until one beautiful whole.
  7. Remove the bottom from the refrigerator and divide the mixture over the date layer.Let rest in the refrigerator for 1-2 hours.
  8. Garnish with goji berries, coconut grater and some chia seeds.


  • You can also replace the maqui with acai.