Aside from being a savvy cook, Nina Marie is also a talented photographer & web designer. She creates vegan recipes that will leave your friends and family wondering if they’re even vegan… You’ll love her easy-to-make raw strawberry tart. Delicious & packed full of protein.
• 8 Dates
• 1/4 Cup – Soaked Cashews
• 1/4 Cup – Soaked Walnuts
• 1 Tbsp – Maple Syrup
• 1 tsp Vanilla Extract
• 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
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:)
Keep frozen, when ready to use just take out 30 minutes prior to eating to dethaw!