Strawberry Almond Tart
Ingredients
CRUST:
-
1 1/2 cups of almond meal
-
1/4 cup bittersweet chocolate chips or chunks
-
2/3 cup pitted dates
-
1/4 tsp sea salt
-
1/4 tsp ground cinnamon
​
FILLING:
-
2 1/2 cups raw cashews, soaked in water for 4 hours
-
3 1/2 cups strawberries
-
2/3 cup coconut oil, melted
-
1/4 cup pure maple syrup
-
3 drops liquid stevia
-
1/2 tsp almond extract
-
pinch sea salt
Yield
10-12 servings
Total Time
30 mins. prep
3 hours freeze time
3 1/2 hours: total time
Directions
-
For the crust: In a food processor, combine the almond meal, chocolate, dates, salt and cinnamon and pulse until combined. Line a 9-inch cake pan with wax paper, leaving an overhang of the paper to lift the tart later. Press the crust mixture into the bottom of the pan and place in the freezer.
-
For filling: Drain and rinse the soaked cashews. In a food processor, combine the cashews, 2 1/2 cups of strawberries, melted coconut oil, maple syrup, and stevia until coarsely puréed. Add the almond extract and salt and combine until smooth.
-
Take the crust out of the freezer and pour in the filling. Chill the tart in the freezer until firm, about 3 hours or overnight.
-
Using a hot knife, run it around the edges of the tart and lift the wax paper and place on a serving dish. If desired, top with remaining strawberries. Put in the refrigerator for at least 2 hours before cutting and serving. Serve with a dollop of fresh cream.