Not only is this GF, raw and vegan it’s the prettiest pink tart we’ve ever seen and a perfect Christmas party centrepiece.

Pitaya is also known as dragon fruit. It is loaded with nutrients, including vitamin C, calcium and phytonutrients and is also rich in antioxidants. This raw, intensely colourful tart is quick to make and is guaranteed to impress your guests.

Ingredients (serves 12)

For the crust
140g (5oz) almond
6 dates
30g (1oz) coconut flour
¼ tsp vanilla powder
2 tbsp coconut oil, melted
pinch of salt

For the filling

260g (9½oz) cashews, soaked (see page 49)
200g (7oz) frozen pitaya
1½ tsp lemon juice
4 tbsp maple syrup
½ tsp vanilla extract
pinch of salt
2 tbsp coconut oil, melted
blackberries and blueberries, to serve


To make the crust, put the nuts and the dates in a food processor and blend until they are broken down and combined. Add the rest of the crust

Line a 20cm (8in) round tart tin with greaseproof paper and fill it
with the crust, pressing it down to form an even layer over the base and up the sides. Put it in the freezer while you prepare the filling.

For the filling, rinse the cashews and drain them well. Put in a blender with all the other ingredients except the coconut oil.

Blend until you have a smooth consistency. Then slowly pour in the coconut oil, still blending.

Take the tart tin out of the freezer and pour the filling over the

Return to the freezer for about 3 hours, until set.

Take the tart out of the freezer and defrost for 20 minutes at room
temperature (or 1 hour in the refrigerator) before serving with the
purple berries.

This will keep in the freezer for up to 1 month.

Sustainable, seasonal and nutritious, Farmacy was the first Glowcation to create a plant-based, refined-sugar free menu, heavily influenced by California in a super stylish West London interior. Camilla Fayed is the face behind Farmacy, Notting Hill’s pioneering plant-based restaurant which when it opened in 2016 was ahead of its time. This recipe is from her new book which you can buy here




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