Raw Vegan Strawberry Tart



  • Crust:
  • 130g hazelnuts (1 cup)
  • 70g sunflower seeds (1/2 cup)
  • 6 medjool dates, pitted
  • 3-5 thyme sprigs, picked
  • ¼ lemon, zest
  • pinch sea salt
  • 1tsp coconut oil
  • Strawberry filling:
  • 250g strawberries (2 cups)
  • 120g cashews, soaked overnight (1 cup)
  • ½ lemon, zest
  • ½ lemon, juice
  • 2tbsp maple syrup
  • 1tsp vanilla
  • 1 can full fat coconut milk, refrigerated overnight
  • 80ml coconut oil (1/3 cup)
  • Topping:
  • fresh strawberries
  • thyme sprigs

Instructions Report this ad

  1. Prepare 9″tart tin with removable base.
  2. Place hazelnuts and sunflower seeds into a food processor and pulse few times until coarsely ground. Add medjool dates, thyme leaves, lemon zest, salt and coconut oil and blend until the mixture comes together. You should have a sticky mix when pressed together.
  3. Spoon the crust mix into the tart tin, spread evenly onto the base and around the edges to create the crust. Don’t go all the way up, about ¾ high. The crust edge on mine was about ¾» tall. Place into fridge.
  4. Rinse the soaked cashews under running water and place into blender. Add strawberries, lemon zest, juice, maple syrup and vanilla. Scoop the solid part from the can of coconut milk, add to the blender and blend until smooth. Slowly add melted coconut oil and blend until just incorporated.
  5. Pour the filling into the tart tin and place into freezer, preferably overnight until set.
  6. Once set carefully remove from the tin and place onto a serving dish. Decorate with few strawberries and thyme sprigs. Peony optional.
  7. Leave to slightly thaw before serving.
  8. Store in a fridge or freezer.
  9. Enjoy!

Notes Originally I’ve added 4tbsp of maple syrup, but found it too sweet, se have reduced it to 2tbsp in the recipe. You can add extra 2tbsp if you like more sweetness.

Nirvana Cakery – Wholesome Seasonal Plant Based Recipes



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