Raw Strawberry And Coconut Cream Tart

This Raw Strawberry and Coconut Cream Tart is a delightful dessert that's perfect for any occasion. The combination of fresh strawberries and creamy coconut filling makes for a light and refreshing treat.

Raw Strawberry And Coconut Cream Tart

Ingredients

  • 1 1/2 cups raw almonds
  • 1 1/2 cups pitted dates
  • 2 cups raw cashews, soaked for 4-6 hours
  • 1/2 cup coconut cream
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, sliced

Instructions

  1. In a food processor, pulse the raw almonds and pitted dates until they stick together.
  2. Press the almond-date mixture into the bottom of a tart pan to form the crust.
  3. In a blender, combine the soaked cashews, coconut cream, coconut oil, maple syrup, and vanilla extract. Blend until smooth and creamy.
  4. Pour the coconut cream filling over the almond-date crust and spread it evenly.
  5. Arrange the sliced strawberries on top of the coconut cream filling.
  6. Refrigerate the tart for at least 2 hours to set before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
0 minutes
Total time:
20 minutes
Cooking method
No-Bake

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
3g
Fat
14g

Supplies

Tart pan Food processor Blender

Tools

Spatula Knife Measuring cups and spoons

Serving suggestions

Serve the tart chilled and garnish with additional sliced strawberries and a sprinkle of shredded coconut.

Tips & tricks

For a sweeter filling, add more maple syrup to the coconut cream mixture. You can also use other fresh fruits like raspberries or blueberries for variation.

Cost

$15