Another Spring stone fruit has fallen into my fruit bowl this week, so of course it was put to good use! The slightly sourness of these plum matched so beautiful with a creamy chocolate and fragrant rosemary.

This dish is a slightly unusual flavour combination for some, but after taking it over to my Dad’s house this week, not only my dad but my brother eat it, they loved it! It’s not easy to impress the traditional folk sometimes with a dish that is deemed ‘healthy’ and ‘vegan’ but this dish went down a treat.

If you don’t have plum on hand, fresh cherries make a delicious alternative.

SWEET PLUM, CHOCOLATE AND ROSEMARY TART

Equipment:

High speed blender

30 – 36cm Tart flan

Dehydrator

Marinated plums:

6 fresh plum

3 tbsp coconut sugar

3 tbsp water

1 tsp vanilla

1 sprig of fresh rosemary

Base:

1.5 cup gluten free oat (blended to a fine powder)

1.5 cup cashew (blended to a fine powder)

3 tbsp coconut oil

3 tbsp water

1 tbsp coconut sugar

Filling:

1.5 cup cashews

1/2 cup rice malt syrup

1/2 cup coconut oil

1 cup organic coconut cream

1 tbsp vanilla

1/2 cup raw cacao powder

1 tsp himalayan pink salt

Method:

Marinated plums:

Quarter your plums, and then quarter again so you have perfect slices of plum, and place in a  bowl. Add water, vanilla and coconut sugar and mix well. Picking the leaves of your rosemary, add to the bowl and mix gently through. Pop the bowl in the fridge to marinate.

Base:

Line your tart pan with baking paper.

In your blender, process your oats to a fine powder, and set aside in a bowl. Do the same for your cashews, and add to the bowl. Soften your coconut oil, and add along with the coconut sugar. Mix with your hands until the consistency forms a hard ball of dough. Add water if it hasn’t reached this consistency.

When ready, press into your pan 0.5cm high, right up to the edges of the tart pan.

Put into the dehydrator for 8 hours.

Filling:

Put all ingredients into your blender and process until a smooth, creamy consistency is reached. Pour on top of your pastry, leaving 0.5cm of a gap for your plums to lay on top. Put your flan into the fridge for 1 hour to allow the filling to set.

After it has set, decorate with your marinated plums, you may be creative here!

Enjoy with a dollop of coconut ice cream x