Dessert/ Gluten Free/ RAW/ Summer Recipes

Raw Strawberry or Lime Tart

Who doesn’t love a little dessert now and then? Especially when it is made with wholesome ingredients:)

I love making raw tarts, you can virtually customize them to be any flavor you want, and they are so easy to make if you have a food processor or a high powered blender.  Plus they allow you to get in a tiny serving of fruit for the day, along with protein packed nuts.  And best of all it is a dessert that does not include processed sugar, or processed anything for that matter!

I don’t recommend traveling with them because they need to be kept frozen, but they are great for sharing with guests or snacking on throughout the week.  Just place them in the freezer and take them out 30min prior to eating to dethaw.

Below are two different flavor options you can try, strawberry or lime, yum!  Lets begin.

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Raw Strawberry or Lime Tart

Print Recipe
Serves: 4 Cooking Time: 15 Minutes Prep Time, 1-2 Hours Freezing time

Ingredients

  • 8 Dates
  • 1/4 Cup - Soaked Cashews
  • CRUST:
  • 1/4 Cup - Soaked Walnuts
  • 1 Tbsp - Maple Syrup
  • 1 tsp Vanilla Extract
  • -
  • FILLING:
  • Cream from 1 Can of Coconut
  • 1/4 Cup - Coconut Flour
  • Juice of 3 Limes OR a handful of Strawberries
  • Juice and zest of 1 Lemon
  • 2 Tbsp - Maple Syrup
  • 1 tsp - Vanilla Extract
  • Dash of Sea Salt

Instructions

1

Ideally, begin by soaking your nuts (walnuts can soak overnight, cashews should soak for a few hours). If you forgot to do this step and want to start right away, rinse them and throw into boiling water for 2 minutes (to help them soften up), then strain and rinse again to get excess foam off.

2

Throw all of your crust ingredients into a food processor or high powered blender and grind until you make a thick crumbly paste. To form a rectangle tart, line a sheet with wax paper and start to press down and form an even rectangle or square with your fingers (be sure to wash your hands prior!), then leave at least a 1cm edge on all sides to form a wall to keep your filling inside. To make little cupcake size tarts, line a muffin tin with aluminum foil or oil and squeeze the crust along the sides (if you want to make a wall) and on the bottom.

3

To make the filling, scoop out the cream of your coconut can, and place all of the ingredients into a mixing bowl and stir well (this is where you decide what flavor you want your tart to be, in this case, strawberry or lime). If you are making a strawberry flavored tart, throw your filling into a blender and on medium until everything becomes thick and creamy.

4

Pour your filling into your tart and freeze for 1-2 hours.

5

Once frozen, take out to dethaw for 30 minutes and garnish with fruit or lime slices:)

Notes

Keep frozen, when ready to use just take out 30 minutes prior to eating to dethaw!

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