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.
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
- In a food processor, pulse the raw almonds and pitted dates until they stick together.
- Press the almond-date mixture into the bottom of a tart pan to form the crust.
- In a blender, combine the soaked cashews, coconut cream, coconut oil, maple syrup, and vanilla extract. Blend until smooth and creamy.
- Pour the coconut cream filling over the almond-date crust and spread it evenly.
- Arrange the sliced strawberries on top of the coconut cream filling.
- 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