Grain Free Strawberry Tart

Prep Time 30 min Cook Time 60 min Serves 8-12 slices     adjust servings


    For the crust

    • 1 1/2 cups raw almonds
    • 1/4 cup flax seeds
    • 10-12 medjool dates
    • 1/4 cup water
    • 1/2 tsp salt

    For the strawberry topping

    • 4 cups sliced strawberries
    • 2 T coconut sugar
    • 1 tsp lemon zest

    For the custard

    • 1 cup cashews (soaked overnight)
    • 1/4 cup Nutiva Coconut Manna (or my homemade coconut butter )
    • 2 T maple syrup
    • 3 T almond milk


      For the strawberry topping

      1. In a large bowl , add the strawberries, sugar and lemon zest. Place in the fridge for about 3 hours.

      For the tart

      1. In the food processor , combine the almonds, salt and flax seed into a course powder.
      2. Add in the dates and the water and pulse until a dough starts to form.
      3. Once the dough is formed, gently form it into a greased tart pan . Wet hands work best for this.
      4. Once the crust is laid out in the tart pan , place in the fridge for 20 minutes to firm up.

      For the custard

      1. While the crust is firming up, make your cashew cream.
      2. Drain the cashews that have been soaking overnight and add them to a blender with the coconut butter, maple syrup and milk.
      3. Blend until a thick custard-like cream forms.
      4. Remove it from the blender and spread it out over the crust.
      5. With a slotted spoon , spoon the strawberry mixture on top of the custard leaving only the liquid left over in the bowl .


      Recipe Notes

      Save the left over liquid and use as a syrup for pancakes or waffles ! This should keep in the fridge for about a week. Ours didn’t even last that long!

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