Tag: grain free

Grain Free Strawberry Tart.  I am a big fan of fruit tarts and strawberry tarts are my favorite.  In fact, strawberry fruit tarts might be my most favorite dessert, especially in the summer.

So I had to make this grain free and vegan strawberry tart!  I already made a Grain Free Blueberry Tart that is on the blog.  It came out amazing, but I think I perfected the custard base this time around with the strawberry tart.

It really tasted like the fruit tarts from Whole Foods except my tart recipe is dairy free!  This week, Whole Foods was selling organic strawberries 3 for $10, so I picked up some.

I initially was going to create a strawberry shortcake, but the shortcakes didn’t turn out right, so I turned it into a tart instead.  What a blessing because this may be the most delicious thing I ever made!

I had to resort to serious willpower not to inhale half of it.  Another great thing about this is it’s raw, vegan, gluten free, grain free and dairy free.  So almost anyone can enjoy it.

Looking for more strawberry recipes?

• Healthy Strawberry Rhubarb Crisp
• Strawberry Rhubarb Sorbet
• Strawberry Popsicles
• Strawberry Banana Muffins

Grain Free Strawberry Tart

Grain Free Strawberry Tart

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

Ingredients

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

Instructions

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 .

by Melissa King

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!