Raw Strawberry Tart

Name: Raw Strawberry Tart
Prep time: 30 min
Total time: 30 min
Yield: 8
Ingredients: Peeled almonds 1 cup; Shredded coconut ½ cup; Dates pitted 1 cup; Salted almond butter ½ cup; Strawberries 1 ¾ cup; Wild strawberries ½ cup; Cashews ½ cup; Coconut oil 0.4 cup; Whole cane sugar 3 ½ tbsp; Strawberries to taste; Wild strawberries to taste; Edible flowers rose petals to taste; Almonds to taste

439

Calories per serving

Energy Kcal 439
Carbohydrates g 18.5
of which sugars g 16.9
Protein g 10
Fats g 36.1
of which saturated fat g 15.56
Fiber g 6.9
Sodium mg 62

Difficulty: Easy
Prep time: 30 min
Serving: 8 persone
Cost: High
Note + 1 night to rehydrate the cashews and 4 hours to set the dessert

PRESENTATION

We had already talked about the no-bake tart, even though, in reality, we did use a few moments of cooking. But this time, we will tackle the matter better and guide you into the raw food world where ovens, stoves, microwaves, and any other cooking method you can think of are truly banned! Here's our colorful and flavorful raw strawberry and wild strawberry tart. Could we ever resist these delicious and fragrant spring fruits? Definitely not, and this fresh strawberry tart without cooking is the proof! Although, to be honest, both the cream and the base can be easily adapted according to your tastes and even the seasonality. So discover with us the recipe for the raw strawberry tart and let us know what you think!

INGREDIENTS

439

Calories per serving

Ingredients for the base of a 22 cm mold: Peeled almonds 1 cup (120 g); Shredded coconut ½ cup (40 g); Dates 1 cup (180 g) - pitted; Salted almond butter ½ cup (130 g)

For the cream: Strawberries 1 ¾ cup (250 g); Wild strawberries ½ cup (70 g); Cashews ½ cup (80 g); Coconut oil 0.4 cup (90 g); Whole cane sugar 3 ½ tbsp (40 g)

For garnishing: Strawberries to taste; Wild strawberries to taste; Edible flowers to taste - rose petals; Almonds to taste

Preparation

How to prepare Raw Strawberry Tart

To prepare the raw strawberry tart, start with the base, you will need to soak the cashews overnight to degrease them and make them more digestible 1. After the time has passed, blend almonds, pitted dates 2, shredded coconut, and almond butter 3 in a mixer.

You will obtain malleable crumbs 4. Line the bottom of an 8.5-inch tart pan with the mixture, compacting it well with the back of a spoon, then place it in the fridge to set for about half an hour 5. In the meantime, prepare the cream: pour the cleaned strawberries, wild strawberries 6 into the mixer.

Add the melted coconut oil (either in a pot or microwave) 7, and lastly, thoroughly rinse the cashews and add them as well 8. Activate the processor until you get a smooth cream 9.

Pour the mixture onto the base 10 and spread it carefully, placing it in the refrigerator to set for at least 4 hours 11. When the dessert has firmed up, move on to decoration. Clean the strawberries and slice them 12.

Then add the wild strawberries and halved skin-on almonds 13, garnish with a few dried rose petals 14, and your raw strawberry tart is ready 15.

Storage

You can store the raw strawberry tart in the fridge for a few days; it would be better to decorate it at the moment. The base, however, can last a few more days.